Crockpot New England Pot Roast

Recipe Ingredients

3 lbs	1362g / 48oz	Chuck roast
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Pepper
2		Onions - cut into quarters
1		Celery - cut into 8 chunks
4		Carrots - cut into quarters
1		Bay leaf
2 teaspoons	10ml	Vinegar
5 cups	1185ml	Water
1		D cabbage
		Sauce
3 tablespoons	45ml	Butter
1 tablespoon	15ml	Instant minced onion
2 tablespoons	30ml	Flour
1 1/2 cups	355ml	Reserved beef broth
1 tablespoon	15ml	Prepared horseradish
1/2 teaspoon	2.5ml	Salt

Recipe Instructions

Sprinkle roast with seasonings. Place onions, carrots and celery in crockpot. Top with meat. Add bay leaf, vinegar and water. (Remove the bay leaf before serving.) Cover pot and cook on low 5 to 7 hours or meat is tender.

Remove meat and turn on high. Add cabbage wedges; cover and cook on high 15 to 20 minutes or until cabbage is done.

Meanwhile, melt butter in saucepan. Stir in instant onion and flour. Drain 1 1/2 cups of 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.

Source:
Crocker Cooking

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