New england chuck roast

6 Servings

Ingredients

Quantity Ingredient
3 pounds Chuck beef roast
1 teaspoon Salt
¼ teaspoon Pepper;
2 Onion; cut into quarters
4 Carrot; cut into quarters
1 Celery; cut into eight chun
1 Bay leaf
2 teaspoons Vinegar
5 cups Water ; ( i added three bee
1 Sm Cabbage ; cut into wedges
Sauce;
3 tablespoons Butter or margarine
1 tablespoon Minced onion; instant
2 tablespoons Flour
1½ cup Beef broth; reserved
2 tablespoons Horseradish; prepared ( opt
½ 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 1-½ 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. FROM: JEAN ALLEN (GRDG72B)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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