New England Chuck Roast **** Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Chuck beef roast,
1 tsp: Salt,
1/4 tsp: Pepper,
2 each: Onion, cut into quarters
4 each: Carrot, cut into quarters
1 each: Celery, cut into eight chun
1 each: Bay leaf,
2 tsp: Vinegar,
5 cup: Water, ( i added three bee
1 each: Sm Cabbage, cut into wedges
Sauce,
3 tbsp: Butter or margarine,
1 tbsp: Minced onion, instant
2 tbsp: Flour,
1 1/2 cup: Beef broth, reserved
2 tbsp: Horseradish, prepared ( opt
1/2 tsp: 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 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)
Source from luhu.jp
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 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)
Source from luhu.jp