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-> [American, Beef, Entrees, North American] -> [New england chuck roast Recipe] |
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New england chuck roast
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| Artist: |
_ |
| Categories: |
American, Beef, Entrees, North American |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 3
| lbs | Chuck beef roast | | 1
| tsp | Salt | | 1/4
| tsp | Pepper | | 2
| each | Onion, cut into quarters | | 4
| each | Carrot, cut into quarters | | 1
| each | Celery, cut into eight chun | | 1
| each | Bay leaf | | 2
| tsp | Vinegar | | 5
| cup | Water , ( i added three bee | | 1
| each | Sm Cabbage , cut into wedges | | 1
| x | Sauce | | 3
| tbsp | Butter or margarine | | 1
| tbsp | Minced onion, instant | | 2
| tbsp | Flour | | 1 1/2
| cup | Beef broth, reserved | | 2
| tbsp | Horseradish, prepared ( opt | | 1/2
| tsp | Salt |
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Procedures:
| 1 | Sprinkle meat with seasonings. | | 2 | Place onions, carrots, and celery in crockpot. | | 3 | Top with meat. | | 4 | Add bay leaf, vinegar and water. | | 5 | Cover pot and cook on low 5-7 hours or until meat is tender. | | 6 | Remove meat, turn on high. | | 7 | Add cabbage wedges; cover and cook on high 15-20 minutes or until cabbage is done. | | 8 | Meanwhile melt butter in saucepan. | | 9 | Stir in instant onion and flour. | | 10 | Drain 1-?c broth out of cooking pot. | | 11 | Pour broth horseradish and salt into saucepan. | | 12 | Cook over low heat, stirring constantly, until thickened and smooth. | | 13 | Serve sauce over roast with vegetables |
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