Crockpot New England Pot Roast

Ingredients

3 lb chuck roast 1 tsp salt 1/4 tsp pepper 2 onions, cut into quarters 1 celery, cut into 8 chunks 4 carrots, cut into quarters 1 bay leaf 2 tsp vinegar 5 cup water 1 small wedged cabbage  SAUCE 3 tbsp butter 1 tbsp instant minced onion 2 tbsp flour 1 1/2 cup reserved beef broth 1 tbsp prepared horseradish 1/2 tsp salt	Advertisements

Preparation
 
Sprinkle roast with seasonings. Place onions, carrots and celery in
crockpot. Top with meat. Add bay leaf, vinegar and water. (Remove
the bay leaf before serving.) Cover pot and cook on low 5 to 7 hours
or meat is tender. Remove meat and turn on high. Add cabbage
wedges; cover and cook on high 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 of broth out of cooking pot. Pour broth, horseradish
and salt into saucepan. Cook over low heat, stiring constantly, until
thickened and smooth. Serve sauce over roast, with vegtables.

Note: From Jean Allen (GRDG72B) Prodigy December 29, 1991.

 

 
Servings:
1

 

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