New England Chuck Roast
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- 3 lb
- chuck roast
- 1 tsp
- 1/4 tsp
- onions, cut into quarters
- carrots, quartered
- celery stick, cut into 8 chunks
- bay leaf
- 2 tsp
- apple cidar or white vinegar
- 5 c
- 1 small
- cabbage, wedged, optional
- 3 Tbsp
- 1 Tbsp
- instant minced onion
- 2 Tbsp
- 1 1/2 c
- beef broth, reserved
- 1/2 tsp
- salt-or taste
1Sprinkle meat with seasonings. Brown meat on both sides.
2Place onions, carrots, and celery in crockpot. (may also saute veggies until softened)
3Top with meat.
4Add bay leaf, vinegar and water.
5Cover pot and cook on low 5-7 hours or until meat is tender.
6Remove meat, turn on high.
7Add cabbage wedges; cover and cook on high 15-20 minutes or until cabbage is done.
8Meanwhile melt butter in saucepan.
9Stir in instant onion and flour.
10Drain 1-1/2 cups broth out of cooking pot.
11Pour broth and (salt) into saucepan. Taste broth before adding additional salt.
12Cook over low heat, stirring constantly, until thickened and smooth.
13Serve sauce over roast with vegetables.