New England Chuck Roast

New England Chuck Roast

Ingredients

  • 3 pound chuck roast
  • 1 tsp salt
  • ¼ tsp pepper
  • 2 onions, quartered
  • 4 carrots, quartered
  • 1 celery stalk, cut in eight chunks
  • 1 bay leaf
  • 2 tbsp vinegar
  • 5 cups water
  • 1 small cabbage, cut in wedges
  • Sauce
  • 3 tbsp butter
  • 1 tbsp onion, instant minced
  • 2 tbsp flour
  • 1 ½ cup reserved beef broth
  • 2 tbsp horseradish, prepared
  • ½ tsp salt

Directions

  1. 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.
  2. Remove meat and turn to high. Add cabbage; cover and cook on high for 15 to 20 minutes or until cabbage is done. (Note: When adding cabbage, wait until crockpot reaches high temperature. This may take a few minutes since heat was lost when the cover was removed.)
  3. Meanwhile, melt butter in saucepan. Stir in instant onion and flour. Drain 1 ½ cups broth from crockpot. Pour broth, horseradish and salt in to saucepan. Cook over low heat, stirring constantly, until thickened.
  4. Combine all ingredients on a serving platter and spoon the sauce over the chuck roast.