Chuck Roast, New England Stylecrockpot, soups/stews 3.00 lb chuck beef roast 1.00 teaspoon salt 0.25 teaspoon pepper 2.00 onions; quartered 4.00 carrots; quartered 1.00 celery; chop 1.00 bay leaf 2.00 teaspoon vinegar 5.00 cup water 3.00 beef boullion cubes 1.00 small cabbage; wedges 1.00 tablespoon instant minced onion 2.00 tablespoon flour 1.50 cup reserved beef broth 2.00 tablespoon prepared horseradish 0.50 teaspoon 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. |
