Find Some Recipes - Crockpot New England Pot Roast

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Crockpot New England Pot Roast

Ingredients
3	pound	chuck roast
1	teaspoon	salt
1/4	teaspoon	pepper
2	each	onions, cut into quarters
1	each	celery, cut into 8 chunks
4	each	carrots, cut into quarters
1	each	bay leaf
2	teaspoon	vinegar
5	cup	water
1	each	cabbage, small wedged

		---SAUCE---
3	tablespoon	butter
1	tablespoon	instant minced onion
2	tablespoon	flour
1 1/2	cup	reserved beef broth
1	tablespoon	prepared horseradish
1/2	teaspoon	salt

Directions:
Sprinkle roast with seasonings. Place onions, carrots and celery in crockpot. Top with meat. Add bay leaf, vinegar and water. (Remove the bay leaf before serving.) Cover pot and cook on low 5 to 7 hours or meat is tender. Remove meat and turn on high. Add cabbage wedges; cover and cook on high 15 to 20 minutes or until cabbage is done. Meanwhile, melt butter in saucepan. Stir in instant onion and flour. Drain 1 1/2 cups of broth out of cooking pot. Pour broth, horseradish and salt into saucepan. Cook over low heat, stiring constantly, until thickened and smooth. Serve sauce over roast, with vegtables.

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<h1>Crockpot New England Pot Roast</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><TD></TD></TR><TR><TD class=ingredient>3</TD><TD class=ingredient>pound</TD><TD class=ingredient>chuck roast </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>salt </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>pepper </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>each</TD><TD class=ingredient>onions, cut into quarters </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>each</TD><TD class=ingredient>celery, cut into 8 chunks </TD><TD></TD></TR><TR><TD class=ingredient>4</TD><TD class=ingredient>each</TD><TD class=ingredient>carrots, cut into quarters </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>each</TD><TD class=ingredient>bay leaf </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>vinegar </TD><TD></TD></TR><TR><TD class=ingredient>5</TD><TD class=ingredient>cup</TD><TD class=ingredient>water </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>each</TD><TD class=ingredient>cabbage, small wedged </TD><TD></TD></TR><TR><TD class=ingredient> </TD><TD class=ingredient> </TD><TD class=ingredient></TD><TD></TD></TR><TR><TD class=ingredient> </TD><TD class=ingredient> </TD><TD class=ingredient>---SAUCE--- </TD><TD></TD></TR><TR><TD class=ingredient>3</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>butter </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>instant minced onion </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>flour </TD><TD></TD></TR><TR><TD class=ingredient>1 1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>reserved beef broth </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>prepared horseradish </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>salt</TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD></TR><TR><TD colSpan=4>Sprinkle roast with seasonings. Place onions, carrots and celery in crockpot. Top with meat. Add bay leaf, vinegar and water. (Remove the bay leaf before serving.) Cover pot and cook on low 5 to 7 hours or meat is tender. Remove meat and turn on high. Add cabbage wedges; cover and cook on high 15 to 20 minutes or until cabbage is done. <BR><BR>Meanwhile, melt butter in saucepan. Stir in instant onion and flour. Drain 1 1/2 cups of broth out of cooking pot. Pour broth, horseradish and salt into saucepan. Cook over low heat, stiring constantly, until thickened and smooth. Serve sauce over roast, with vegtables.<BR><BR></TD></TR></TBODY></TABLE>     <p>
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