Crockpot New England Pot Roast

Name: Crockpot New England Pot Roast
Cook time: P5H
Total time: P5H
Yield: 1
Cuisine: Fusion
Ingredients: beef chuck roast; salt; black pepper; onions; celery; carrots; bay leaves; vinegar; water; cabbage; butter; onion, dried flakes; flour; beef stock; horseradish; salt

Submitted by solidsnake

Try this succulent pot roast that is made with a variety of spices and vegetables that creates an amazing flavor you will love.

YIELD

1 servings

PREP

30 min

COOK

5 hrs

READY

5 hrs

Ingredients

POUNDS BEEF CHUCK ROAST

TEASPOON SALT

TEASPOON BLACK PEPPER

EACH ONIONS
cut into quarters

EACH CELERY
cut into 8 chunks

EACH CARROTS
cut into quarters

EACH BAY LEAVES *

TEASPOONS VINEGAR

CUPS WATER

EACH CABBAGE
small wedged

TABLESPOONS BUTTER

TABLESPOON ONION, DRIED FLAKES

TABLESPOONS ALL-PURPOSE FLOUR

1 ½

CUP BEEF STOCK
reserved

TABLESPOON HORSERADISH
prepared

TEASPOON SALT

Directions

Sprinkle roast with seasonings. Place onions, carrots and celery in crockpot. Top with meat. Add bay leaf, vinegar and water. (Remove the bay leaf before serving.) Cover pot and cook on low 5 to 7 hours or meat is tender. Remove meat and 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 of broth out of cooking pot. Pour broth, horseradish and salt into saucepan. Cook over low heat, stiring constantly, until thickened and smooth. Serve sauce over roast, with vegtables.