Crockpot New England Chuck Roast Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
1: jean allen grdg72b,
3 lb: beef chuck roast,
1 teaspoon: salt,
1/4 teaspoon: pepper,
2: onions, quartered
4: carrots, quartered
1: celery stalk, chunked
1: bay leaf,
2 teaspoon: vinegar,
5 cup: water,
3: beef bouillon cubes, crbld
1: cabbage, wedged
SAUCE
3 tablespoon: margarine,
1 tablespoon: instant minced oni9n,
2 tablespoon: flour,
1 1/2 cup: beef stock,
2 tablespoon: prepared horseradish,
1/2 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 6-7 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, in saucepan, melt margarine. Stir in instant onion and
flour (I use about 1/2 c finely chopped real onion)/ Drain 1 1/2 c broth
out of cooking pot. Add broth, horseradish and and salt into saucepan.
Cook over low heat, stirring constantly, until thinkened and smooth.
Serve sauce over roast with vegetables. Formated by Judy Lausch DGSV43A
Yield: 6 servings
Source from luhu.jp
crockpot. Top with meat. Add bay leaf, vinegar and water. Cover pot and
cook on low 6-7 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, in saucepan, melt margarine. Stir in instant onion and
flour (I use about 1/2 c finely chopped real onion)/ Drain 1 1/2 c broth
out of cooking pot. Add broth, horseradish and and salt into saucepan.
Cook over low heat, stirring constantly, until thinkened and smooth.
Serve sauce over roast with vegetables. Formated by Judy Lausch DGSV43A
Yield: 6 servings
Source from luhu.jp