New England Chuck Roast

Another succulent roast recipe that is sure to satisfy your family's appetite!

Yields:	4 servings
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	Preparation	30 minutes
	Cooking	6 hours
	Ready In	6 hours

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Ingredients

3	pounds	beef	chuck roast
1	teaspoon	salt
1/4	teaspoon	black pepper
2	each	onions	quartered
4	each	carrots	quartered
1	each	celery	stalk, cut in eight chunks
1	each	bay leaf
2	tablespoons	vinegar
5	cups	water
1	each	cabbage	small, cut in wedges
3	tablespoons	butter
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 and add bay leaf, vinegar, and water. Cover pot and cook on low for 5 to 7 hours. Remove meat; turn to high. Add cabbage; cover and cook on high for 15 to 20 minutes or until cabbage is done.

Meanwhile melt butter in saucepan. Stir in instant onion and flour. Drain 1 1/2 cups broth from crockpot. Pour broth, horseradish and salt into saucepan. Cook over low heat, stirring constantly, until thickened.

NOTE: when adding cabbage, wait until crockpot reaches the high temperature. This may take a few minutes since the cover has been removed and much heat has been lost.

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Member Review

Easy Hummus

Yes, this is an easy one to make, which I do almost every week so I have a batch in the fridge. I usually jazz it up a little though with a sprinkle of cumin, tumeric, paprika.. just a little dash of all or one give it abit more flavour.

Reviewed by laurie@recipeland