New England Chuck Roast
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- 3 lb
- chuck roast
- 1 tsp
- 1/4 tsp
- onions, cut into quarters
- carrots, quartered
- celery stalk, cut into 8 pieces
- bay leaf
- 2 tsp
- 5 c
- 1 small
- cabbage, wedged
- 3 Tbsp
- 1 Tbsp
- instant minced onion
- 2 Tbsp
- 1.5 c
- celery, cut into 8 chunks
- 2 Tbsp
- prepared horseradish, optional
- 1/2 tsp
1Sprinkle meat with seasonings.
2Place onions, carrots and celery in crockpot.
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 cup broth out of cooking pot.
11Pour broth, horseradish and salt into saucepan.
12Cook over low heat, stirring constantly, until thickened and smooth.
13Serve sauce over roast with vegetables.