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How To make Crockpot New England Pot Roast

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Ingredients
3
pound
chuck roast
1
teaspoon
salt
1/4
teaspoon
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
teaspoon
vinegar
5
cup
water
1
each
cabbage, small wedged
 
 

 
 

SAUCE:


3
tablespoon
butter
1
tablespoon
instant minced onion
2
tablespoon
flour
1 1/2
cup
reserved beef broth
1
tablespoon
prepared horseradish
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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