Chuck Roast New England Style

Treat your roast with a new succulent flavor with this simple recipe that uses horseradish and cabbage.

Yields:	6 servings
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	Preparation	1 hours
	Cooking	5 hours
	Ready In	6 hours

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Ingredients

3	pounds	beef	roast, chuck
1	teaspoon	salt
1/4	teaspoon	black pepper
2	each	onions	quartered
4	each	carrots	quartered
1	each	celery	stalk, chopped
1	each	bay leaf
2	teaspoons	vinegar
5	cups	water
3	each	beef bouillon	cubes
1	each	cabbage	small, cut in wedges
1	tablespoon	onion	instant, minced
2	tablespoons	flour, all-purpose
1 1/2	cup	beef broth	reserved
2	tablespoons	horseradish	prepared
1/2	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 5-7 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 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.

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Member Review

Nantucket Donuts

Hello I just made a batch of these donuts and I have to admit that these are the best I've ever made. I give it 5 stars. So easy to make. Paddy Landreville

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