Title: New England Chuck Roast
Categories: Main dish, American, Beef
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
1 Sm Cabbage; cut into wedges
Sauce
3 tb Butter
1 tb Instant minced onion
2 tb Flour
1 1/2 c Beef broth; reserved
2 tb Horseradish; prepared (optional)
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.
