New England Chuck Roast (grdg72b) Recipe
Yield: 5 servingsYield: 5 servings
Recipe by luhu.jp
Ingredients:
3 lb: chuck beef roast,
1 teaspoon: salt,
1/4 teaspoon: pepper,
2: onions, cut into quarters
4: carrots, cut into quarters
1 stalk: celery, cut
1: bay leaf,
2 teaspoon: vinegar,
5 cup: water,
3: beef boullion cubes,
1 small: cabbage, wedges
1 tablespoon: instant minced onion,
2 tablespoon: flour,
1 1/2 cup: reserved beef broth,
2 tablespoon: prepared horseradish,
1/2 teaspoon: salt,
~Sauce; Sprinkle meat with se
Directions:
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)
Yield: 5 servings
Source from luhu.jp
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)
Yield: 5 servings
Source from luhu.jp