Crockpot New England Pot Roast
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- 3 lb
- chuck roast
- 1 tsp
- 1/4 tsp
- onions, cut into quarters
- celery stalk, cut into 8 pieces
- carrots, quartered
- bay leaf
- 2 tsp
- 5 c
- 1 small
- cabbage, wedged
- 3 Tbsp
- 1 Tbsp
- instant minced onion
- 2 Tbsp
- 1.5 c
- reserved beef broth
- 1 Tbsp
- prepared horseradish
- 1/2 tsp
1Sprinkle roast with seasonings.
2Place onions, carrots and celery in crockpot and top with meat.
3Add bay leaf, vinegar and water. (Remove the bay leaf before serving.)
4Cover pot and cook on low 5 to 7 hours or meat is tender.
5Remove meat and turn on high.
6Add cabbage wedges; cover and cook on high 15 to 20 minutes or until cabbage is done.
7Meanwhile, melt butter in saucepan.
8Stir in instant onion and flour.
9Drain 1 1/2 cups of broth out of cooking pot.
10Pour broth, horseradish and salt into saucepan.
11Cook over low heat, stiring constantly, until thickened and smooth.
12Serve sauce over roast, with vegtables.