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Chuck Roast New England Style

  • 6servings
  • 360minutes
  • 721calories

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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 roast, chuck

  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, chopped

  7. 1 each bay leaf

  8. 2 teaspoons vinegar

  9. 5 cups water

  10. 3 each beef bouillon cubes

  11. 1 each cabbage small, cut in wedges

  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. Add bay leaf, vinegar and water. Cover pot and cook on low 5-7 hours or until meat is tender.

  2. 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 cups broth out of cooking pot. Pour broth, horseradish and salt into saucepan. Cook over low heat, stirring constantly, until thickened and smooth.

  3. Serve sauce over roast with vegetables.

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