Recipe: New England Chuck Roast

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Categories: Main dish, American, Beef

Yield: 6 Servings

      3 lb Chuck beef roast
      1 ts Salt
    1/4 ts Pepper;
      2    Onion; cut into quarters
      4    Carrot; cut into quarters
      1    Celery; cut into eight chun
      1    Bay leaf
      2 ts Vinegar
      5 c  Water ; ( i added three bee
      1    Sm Cabbage ; cut into wedges
           Sauce;
      3 tb Butter or margarine
      1 tb Minced onion; instant
      2 tb Flour
  1 1/2 c  Beef broth; reserved
      2 tb Horseradish; prepared ( opt

1/2 ts Salt

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. FROM: JEAN ALLEN (GRDG72B)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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