New England Chuck Roast ****
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef roast
chuck |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | each |
onions
cut into quarters |
|
| 4 | each |
carrots
cut into quarters |
|
| 1 | each |
celery
cut into eight chun |
|
| 1 | each |
bay leaves
|
*
|
| 2 | teaspoons |
vinegar
|
|
| 5 | cups |
water
|
|
| 1 | each |
cabbage
small |
|
| 1 | x |
sauce
|
* |
| 3 | tablespoons |
butter
or margarine |
|
| 1 | tablespoon |
onions
instant |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 ½ | cups |
beef stock
reserved |
|
| 2 | tablespoons |
horseradish
prepared, optional |
|
| 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
cut into quarters |
|
| 4 | each |
carrots
cut into quarters |
|
| 1 | each |
celery
cut into eight chun |
|
| 1 | each |
bay leaves
|
*
|
| 1E+1 | ml |
vinegar
|
|
| 1.2 | l |
water
|
|
| 1 | each |
cabbage
small |
|
| 1 | x |
sauce
|
* |
| 45 | ml |
butter
or margarine |
|
| 15 | ml |
onions
instant |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 355 | ml |
beef stock
reserved |
|
| 3E+1 | ml |
horseradish
prepared, optional |
|
| 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 cup 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.
