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Chuck Roast New England Style

 

Treat your roast with a new succulent flavor with this simple recipe that uses horseradish and cabbage.
51

Yield

6

servings

Prep

1

hrs

Cook

5

hrs

Ready

6

hrs

Trans-fat Free, High Fiber
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 732g (25.8 oz)
Amount per Serving
Calories 72152% of calories from fat
 % Daily Value *
Total Fat 42g 64%
Saturated Fat 16g 82%
Trans Fat 0g
Cholesterol 195mg 65%
Sodium 937mg 39%
Total Carbohydrate 7g 7%
Dietary Fiber 6g 24%
Sugars g
Protein 130g
Vitamin A 140% Vitamin C 104%
Calcium 12% Iron 41%
* based on a 2,000 calorie diet How is this calculated?

 

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