 |
|
New England Pot Roast
3 lb chuck beef roast
1 t salt
1/4 ts pepper
2 onion, cut into quarters
4 carrot, cut into quarters
1 celery, cut into eight chun
1 bay leaf
2 ts vinegar
5 c water
1 sm cabbage, cut into wedges
3 tb butter or margarine
1 tb minced onion, instant
2 tb flour
1 1/2 c beef broth, reserved
2 tb horseradish, prepared (opt)
1/2 ts salt
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 5-7 hours or until meat is tender. Remove meat,
turn on high. Add cabbage wedges, cover and cook on high 15-20
minutes or until cabbage is done.
Meanwhile melt butter in saucepan. Stir in instant onion and flour.
Drain 1-1/2 C 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.
|
|
Pot Roast 06