Chuck Roast New England Style
Treat your roast with a new succulent flavor with this simple recipe that uses horseradish and cabbage. 51
51
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.
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?
