Crock Pot New England Pot Roast
From upstatevoyager 16 years agoIngredients
- 3 pounds beef chuck roast shopping list
- 1 teaspoon salt shopping list
- 1/4 teaspoon ground black pepper shopping list
- 1/4 teaspoon garlic powder shopping list
- 2 sweet onions, quartered shopping list
- 1 stalk celery, sliced shopping list
- 4 carrots, peeled and cut in pieces shopping list
- 1 bay leaf shopping list
- 2 teaspoons cider vinegar shopping list
- 5 cups water shopping list
- 1 head green cabbage, cut in wedges shopping list
- SAUCE: shopping list
- 3 tablespoons butter shopping list
- 1 tablespoon instant minced onion shopping list
- 2 tablespoons all-purpose flour shopping list
- 1 1/2 cups broth from cooked beef shopping list
- 1 tablespoon prepared horseradish shopping list
- 1/2 teaspoon salt shopping list
How to make it
- Sprinkle beef with salt, pepper and garlic powder.
- In slow cooker, place onion, carrots and celery in bottom.
- Top with beef.
- Add bay leaf, vinegar and water.
- Cover and cook on LOW setting 5 to 7 hours or until meat is tender.
- Transfer meat to platter and keep warm.
- Turn slow cooker to HIGH setting.
- Add cabbage wedges and cook 15 to 20 minutes or until cabbage is done to liking.
- Meanwhile, melt butter in saucepan.
- Stir in instant onion and flour.
- Add 1 1/2 cups cooking liquid from slow cooker.
- Stir in horseradish and salt.
- Cook until thickened and smooth.
- Slice meat and serve wtih veggies and sauce.
The Rating
Reviewed by 1 people-
Loved this, and so did the kiddos!
Aethena2002 in somewhere in the high desert loved it
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