3 Pound Beef Chuck Roast
1 Teaspoon Salt
1/2 Teaspoon freshly ground Pepper
2 Onions, quartered
4 Carrots, quartered
1 stalk Celery, 8 chunks
1 Bay Leaf
5 Cups Water
1 small Cabbage cut in wedges
Sauce
3 Tablespoons Butter
1 Tablespoon Instand Minced Onion
2 Tablespoons Flour
1 1/2 Cups Reserved Beef Broth
2 Tablespoons Prepared Horseradish [or more if desired]
1/2 Teaspoon Salt
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Sprinkle meat with Seasonsings
Put oinions, carrots and celery into Crock Pot, then meat on top
Add bay leav, vinegar and water
Cook on low for 5-7 hours
Remove meat and turn on High
Add Cabbage wedges and cook on High for 15-20 minutes or until cabbage is done. Cook cabbage in water in another pot if desired.
Melt butter in saucepan, sitr in instant onion and flour
Drain 1 1/2 cups Broth from Crock Pot
Pour broth, horseradish and salt into Saucepan
Cook over low heat until thickened and smooth
Serve with Roast and Vegetables
Use more horseradish if desired!
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