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Chuck Roast New England Style
| Ingredients | |||
| 3 | pound | beef, roast, chuck | |
| 1 | teaspoon | salt | |
| 1/4 | teaspoon | pepper | |
| 2 | each | onions, quartered | |
| 4 | each | carrots, quartered | |
| 1 | each | celery, stalk, chopped | |
| 1 | each | bay leaf | |
| 2 | teaspoon | vinegar | |
| 5 | cup | water | |
| 3 | each | beef boullion, cubes | |
| 1 | each | cabbage, small, cut in wedges | |
| 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. 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 cups 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. | |||
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