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New England Chuck Roast
| Ingredients | |||
| 3 | pound | beef, chuck roast | |
| 1 | teaspoon | salt | |
| 1/4 | teaspoon | pepper | |
| 2 | each | onions, quartered | |
| 4 | each | carrots, quartered | |
| 1 | each | celery, stalk, cut in eight chunks | |
| 1 | each | bay leaf | |
| 2 | tablespoon | vinegar | |
| 5 | cup | water | |
| 1 | each | cabbage, small, cut in wedges | |
| ---SAUCE--- | |||
| 3 | tablespoon | butter | |
| 1 | tablespoon | onion, instant minced | |
| 2 | tablespoon | flour | |
| 1 1/2 | cup | beef broth, reserved | |
| 2 | tablespoon | horseradish, prepared | |
| 1/2 | teaspoon | salt | |
Directions: | |||
| 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. | |||
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