Title: New England Chuck Roast
Categories: Entree Beef Roast
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 ; ( i added three bee |
| 1 | | Sm Cabbage ; cut into wedges |
| | | Sauce; |
| 3 | tb | Butter or margarine |
| 1 | tb | Minced onion; instant |
| 2 | tb | Flour |
| 1 1/2 | c | Beef broth; reserved |
| 2 | tb | Horseradish; prepared ( opt |
| 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.