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New England Chuck Roast

  • 4servings
  • 360minutes
  • 1158calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 pounds beef chuck roast

  2. 1 teaspoon salt

  3. 1/4 teaspoon black pepper

  4. 2 each onions quartered

  5. 4 each carrots quartered

  6. 1 each celery stalk, cut in eight chunks

  7. 1 each bay leaf

  8. 2 tablespoons vinegar

  9. 5 cups water

  10. 1 each cabbage small, cut in wedges

  11. 3 tablespoons butter

  12. 1 tablespoon onion instant minced

  13. 2 tablespoons flour, all-purpose

  14. 1 1/2 cup beef broth reserved

  15. 2 tablespoons horseradish prepared

  16. 1/2 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Sprinkle meat with seasonings. Place onions, carrots and celery in crockpot. Top with meat and add bay leaf, vinegar, and water. Cover pot and cook on low for 5 to 7 hours. Remove meat; turn to high. Add cabbage; cover and cook on high for 15 to 20 minutes or until cabbage is done.

  2. Meanwhile melt butter in saucepan. Stir in instant onion and flour. Drain 1 1/2 cups broth from crockpot. Pour broth, horseradish and salt into saucepan. Cook over low heat, stirring constantly, until thickened.

  3. NOTE: when adding cabbage, wait until crockpot reaches the high temperature. This may take a few minutes since the cover has been removed and much heat has been lost.

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