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Crockpot New England Pot Roast


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













Trans-fat Free, High Fiber


3 pounds beef chuck roast
1 teaspoon salt
¼ teaspoon black pepper
2 each onions
cut into quarters
1 each celery
cut into 8 chunks
4 each carrots
cut into quarters
1 each bay leaves
2 teaspoons vinegar
5 cups water
1 each cabbage
small wedged
3 tablespoons butter
1 tablespoon onion, dried flakes
2 tablespoons all-purpose flour
1 ½ cup beef stock
1 tablespoon horseradish
½ teaspoon salt


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 4416g (155.8 oz)
Amount per Serving
Calories 496354% of calories from fat
 % Daily Value *
Total Fat 298g 459%
Saturated Fat 126g 630%
Trans Fat 0g
Cholesterol 1166mg 389%
Sodium 5641mg 235%
Total Carbohydrate 40g 40%
Dietary Fiber 35g 142%
Sugars g
Protein 873g
Vitamin A 863% Vitamin C 620%
Calcium 84% Iron 233%
* based on a 2,000 calorie diet How is this calculated?


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