New england chuck roast

 
                          New England Chuck Roast
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Crockpot                         Poultry
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    beef chuck roast -- (3 lb.)
    1      teaspoon      Salt
      1/4  teaspoon      Pepper
    2                    Onions -- quartered
    4                    Carrots -- quartered
    1      Stalk         celery -- cut in eight
                         Chunks
    1                    Bay leaf
    2      tablespoons   Vinegar
    5      cups          Water
    1      small         Cabbage -- in wedges
                         ***SAUCE***
    3      tablespoons   Butter
    1      tablespoon    Instant minced onion
    2      tablespoons   Flour
    1 1/2  cups          Reserved beef broth
    2      tablespoons   Prepared horseradish
      1/2  teaspoon      Salt
 
      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.  From Crockery  Cookery by Mable 
 Hoffman.
  
 
 
 
 
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