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New England Chuck Roast
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Poultry
Vegetables
Amount Measure Ingredient -- Preparation Method
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1 beef chuck roast -- (3 lb.)
1 teaspoon Salt
1/4 teaspoon Pepper
2 Onions -- quartered
4 Carrots -- quartered
1 Stalk celery -- cut in eight
Chunks
1 Bay leaf
2 tablespoons Vinegar
5 cups Water
1 small Cabbage -- in wedges
***SAUCE***
3 tablespoons Butter
1 tablespoon Instant minced onion
2 tablespoons Flour
1 1/2 cups Reserved beef broth
2 tablespoons Prepared horseradish
1/2 teaspoon Salt
Sprinkle meat with seasonings. Place onions, carrots and celery in
crockpot. Top with meat and add bay leaf, vinegar, and water. Cover pot
and cook on low for 5 to 7 hours. Remove meat; turn to high. Add
cabbage; cover and cook on high for 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 broth from crockpot. Pour broth, horseradish and
salt into saucepan. Cook over low heat, stirring constantly, until
thickened. *NOTE: when adding cabbage, wait until crockpot reaches the
high temperature. This may take a few minutes since the cover has been
removed and much heat has been lost. From Crockery Cookery by Mable
Hoffman.
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