Chuck Roast New England Style
Treat your roast with a new succulent flavor with this simple recipe that uses horseradish and cabbage.
Yield
6 servingsPrep
1 hrsCook
5 hrsReady
6 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef
roast, chuck |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | each |
onions
quartered |
|
| 4 | each |
carrots
quartered |
|
| 1 | each |
celery
stalk, chopped |
|
| 1 | each |
bay leaves
|
*
|
| 2 | teaspoons |
vinegar
|
|
| 5 | cups |
water
|
|
| 3 | each |
beef stock
cubes |
*
|
| 1 | each |
cabbage
small, cut in wedges |
|
| 1 | tablespoon |
onions
instant, minced |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 ½ | cup |
beef stock
reserved |
|
| 2 | tablespoons |
horseradish
prepared |
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef
roast, chuck |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 2 | each |
onions
quartered |
|
| 4 | each |
carrots
quartered |
|
| 1 | each |
celery
stalk, chopped |
|
| 1 | each |
bay leaves
|
*
|
| 1E+1 | ml |
vinegar
|
|
| 1.2 | l |
water
|
|
| 3 | each |
beef stock
cubes |
*
|
| 1 | each |
cabbage
small, cut in wedges |
|
| 15 | ml |
onions
instant, minced |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 355 | ml |
beef stock
reserved |
|
| 3E+1 | ml |
horseradish
prepared |
|
| 2.5 | ml |
salt
|
|
Directions
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 to 7 hours or until meat is tender.
Remove meat, turn on high. Add cabbage wedges; cover and cook on high 15 to 20 minutes or until cabbage is done. Meanwhile melt butter in saucepan. Stir in instant onion and flour. Drain 1½ cups 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.
