New England Chuck Roast

Recipe Ingredients

3 lbs	1362g / 48oz	Chuck beef roast
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Pepper
2		Onion - quartered
4		Carrot - quartered
1		Celery - cut into eight
		Chunks
1		Bay leaf
2 teaspoons	10ml	Vinegar
5 cups	1185ml	Water
1 cup	237ml	Cabbage - cut into wedges (small)
		Sauce
3 tablespoons	45ml	Butter or margarine
1 tablespoon	15ml	Minced onion - instant
2 tablespoons	30ml	Flour
1 1/2 cups	355ml	Beef broth - reserved
2 tablespoons	30ml	Horseradish - prepared (opt)
1/2 teaspoon	2.5ml	Salt

Recipe Instructions

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.

Source:
Cooking Light Magazine

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