Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Chuck roast
1 t Salt
1/4 ts Pepper
2 Onions, cut into quarters
1 Celery, cut into 8 chunks
4 Carrots, cut into quarters
1 Bay leaf
2 ts Vinegar
5 c Water
1 Small wedged cabbage
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-----SAUCE-----
3 tb Butter
1 tb Instant minced onion
2 tb Flour
1 1/2 c Reserved beef broth
1 tb Prepared horseradish
1/2 ts Salt
Sprinkle roast with seasonings. Place onions, carrots
and celery in crockpot. Top with meat. Add bay leaf,
vinegar and water. (Remove the bay leaf before
serving.) Cover pot and cook on low 5 to 7 hours or
meat is tender. Remove meat and turn on high. Add
cabbage wedges; cover and cook on high 15 to 20
minutes or until cabbage is done.
Meanwhile, melt butter in saucepan. Stir in instant
onion and flour. Drain 1 1/2 cups of broth out of
cooking pot. Pour broth, horseradish and salt into
saucepan. Cook over low heat, stiring constantly,
until thickened and smooth. Serve sauce over roast,
with vegtables.
Note: From Jean Allen (GRDG72B) Prodigy December 29,
1991.
