New England Chuck Roast

Course : Crockpot
Serves: 5
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


3 pounds chuck beef roast
1 teaspoon salt
1/4 teaspoon pepper
2 medium Onions -- cut into quarters
4 medium carrots -- cut into quarters
1 stalk celery -- cut
1 piece bay leaf
2 teaspoons vinegar
5 cups water
3 pieces beef boullion
1 small cabbage -- wedges
1 tablespoon instant minced onion
2 tablespoons flour
1 1/2 cups reserved beef broth
2 tablespoons prepared horseradish
1/2 teaspoon salt

Preparation / Directions:

~----------Sauce;----------------- 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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Crockpot Recipes