New England Chuck Roast

Course : Crockpot
Serves: 6
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3 pounds chuck roast
1 large celery stalk -- cut into chunks
1 teaspoon salt
1 piece bay leaf
1/4 teaspoon pepper
2 tablespoons vinegar
2 medium Onions -- quartered
5 cups water
4 medium carrots -- quartered
1 small cabbage -- cut in wedges
---sauce follows:
3 tablespoons butter
1 1/2 cups reserved beef broth
1 tablespoon onion -- minced
2 tablespoons prepared horseradish
2 tablespoons flour
1/2 teaspoon salt

Preparation / Directions:

Sprinkle meat with seasonings. Place onions, carrots, and celery in crock pot. Top with meat. Add bay leaf, vinegar and water. Cover and cook on low 5 to 7 hours or until meat is tender. Remove meat; turn to high. Add cabbage wedges cover and cook on high 15 to 20 minutes or until cabbage is done. Meanwhile melt butter in sauce pan . stir onion and flour. Drain 1 1/2 c of broth from Crock pot. Pour broth, horseradish and salt into sauce pan. Cook over low heat stirring constantly, until thickend and smooth. Serve sauce with roast and vegetables. Makes 6 servings.

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