New England Chuck Roast
- 3 pound(s) beef chuck roast
- 1 stalk(s) celery; cut up
- 1 teaspoon(s) salt
- 1 bay leaf
- 1/4 teaspoon(s) black pepper
- 2 tablespoon(s) vinegar
- 2 onion(s); quartered
- 5 cup(s) water
- 4 carrot(s); quartered
- 1 head cabbage; cut into wedges
SAUCE
- 3 tablespoon(s) butter
- 1 1/2 cup(s) beef broth
- 1 tablespoon(s) onion(s); minced
- 2 tablespoon(s) horseradish, prepared
- 2 tablespoon(s) flour
- 1/2 teaspoon salt
Sprinkle meat with seasonings. Place onions, carrots, and celery in crock pot. Top with meat. Add bay leaf, vinegar and water. Cover and cook on low 5 to 7 hours or until meat is tender. Remove meat; turn to high. Add cabbage wedges cover and cook on high 15 to 20 minutes or until cabbage is done. Meanwhile melt butter in sauce pan . stir onion and flour. Drain 1 1/2 cup of broth from Crock pot. Pour broth, horseradish and salt into sauce pan. Cook over low heat stirring constantly, until thickend and smooth. Serve sauce with roast and vegetables.
Contributor: ruth lara
Yield: 6 servings