Crockpot New England Pot Roast Recipe
Servings: 1
Ingredients
- 3 lb Chuck roast
- 1 tsp Salt
- 1/4 tsp Pepper
- 2 x Onions, cut into quarters
- 1 x Celery, cut into 8 chunks
- 4 x Carrots, cut into quarters
- 1 x Bay leaf
- 2 tsp Vinegar
- 5 c. Water
- 1 sm wedged cabbage
- 3 Tbsp. Butter
- 1 Tbsp. Instant chopped onion
- 2 Tbsp. Flour
- 1 1/2 c. Reserved beef broth
- 1 Tbsp. Prepared horseradish
- 1/2 tsp Salt
Directions
- Sprinkle roast with seasonings. Place onions, carrots and celery in crockpot. Top with meat. Add in bay leaf, vinegar and water. (Remove the bay leaf before serving.) Cover pot and cook on low 5 to 7 hrs or possibly meat is tender. Remove meat and turn on high. Add in cabbage wedges; cover and cook on high 15 to 20 min or possibly till cabbage is done.
- Meanwhile, heat butter in saucepan. Stir in instant onion and flour. Drain 1 1/2 c. of broth out of cooking pot. Pour broth, horseradish and salt into saucepan. Cook over low heat, stiring constantly, till thickened and smooth. Serve sauce over roast, with vegtables.
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