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New England Pot Roast
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Poultry
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Chuck roast
1 teaspoon Salt
1/4 teaspoon Pepper
2 Onions -- quartered
4 Carrots -- quartered
1 Stalk celery -- 8 chunks
1 Bay leaves
2 teaspoons Vinegar
5 cups Water
1 Small cabbage -- wedges
-----SAUCE-----
3 tablespoons Butter
1 tablespoon Instant minced onion
2 tablespoons Flour
1 1/2 cups Beef broth
1 tablespoon Horseradish
1/2 teaspoon Salt
Sprinkle roast with seasonings. Place onions, carrots and celery in
corock-pot. Top with meat. Add bay leaf, vinegar and water. Cover and
cook on LOW 5-6 hours, or until meat is tender. Remove meat and 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 cup of broth out of cooking pot. Pour broth,
horseracish and salt into saucepan. Cook over low heat, stirring
constantly until thickened and smooth. Serve sauce over roast with the
vegetables.
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