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.

Yields:	1 servings
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	Preparation	30 minutes
	Cooking	5 hours
	Ready In	5 hours

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Ingredients

3	pounds	beef chuck roast
1	teaspoon	salt
1/4	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 leaf
2	teaspoons	vinegar
5	cups	water
1	each	cabbage	small wedged
3	tablespoons	butter
1	tablespoon	onion, dried flakes
2	tablespoons	flour, all-purpose
1 1/2	cup	beef broth	reserved
1	tablespoon	horseradish	prepared
1/2	teaspoon	salt

Directions

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 1 1/2 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.

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Member Review

Apple Pie in A Brown Bag

This is my family's favorite Apple Pie recipe. I have been making it for about 25 years. The oil crust is so easy, and baking in the brown bag cooks the pie perfectly.

Reviewed by motherofthemob