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Ingredients Jump to Instructions ↓

  1. 3 pounds chuck roast

  2. 1 celery stalk -- cut into chunks

  3. 1 teaspoon salt

  4. 1 bay leaf

  5. 1/4 teaspoon pepper

  6. 2 tablespoons vinegar

  7. 2 onions -- quartered

  8. 5 cups water

  9. 4 carrots -- quartered

  10. 1 small cabbage -- cut in wedges sauce follows:

  11. 3 tablespoons butter

  12. 1 1/2 cups reserved beef broth

  13. 1 tablespoon onion -- minced

  14. 2 tablespoons prepared horseradish

  15. 2 tablespoons flour

  16. 1/2 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Preparation : 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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