Title: New England Chuck Roast
Categories: Entree Beef Roast
Yield: 6 Servings
3 | lb | Chuck beef roast |
1 | ts | Salt |
1/4 | ts | Pepper; |
2 | | Onion; cut into quarters |
4 | | Carrot; cut into quarters |
1 | | Celery; cut into eight chun |
1 | | Bay leaf |
2 | ts | Vinegar |
5 | c | Water ; ( i added three bee |
1 | | Sm Cabbage ; cut into wedges |
| | Sauce; |
3 | tb | Butter or margarine |
1 | tb | Minced onion; instant |
2 | tb | Flour |
1 1/2 | c | Beef broth; reserved |
2 | tb | Horseradish; prepared ( opt |
1/2 | ts | Salt |
Sprinkle meat with seasonings. Place onions, carrots, and celery in
crockpot. Top with meat. Add bay leaf, vinegar and water. Cover pot and
cook on low 5-7 hours or until meat is tender. Remove meat, turn on high.
Add cabbage wedges; cover and cook on high 15-20 minutes or until cabbage
is done. Meanwhile melt butter in saucepan. Stir in instant onion and
flour. Drain 1-1/2 C broth out of cooking pot. Pour broth horseradish and
salt into saucepan. Cook over low heat, stirring constantly, until
thickened and smooth. Serve sauce over roast with vegetables.