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    Beef: New England Pot Roast with Sauce

    Source of Recipe

    unknown

    List of Ingredients

    3 pounds Chuck roast
    1 teaspoon Salt -- optional
    1/4 teaspoon Pepper
    2 Onions -- quarter
    4 Carrots -- quarter
    1 Rib celery -- cut 8 chunks
    1 Bay leaf
    2 teaspoons Vinegar
    5 cups Water
    3 Beef bouillon cubes -- crush
    1 small Cabbage -- cut in wedges

    -----SAUCE-----
    3 tablespoons Butter or margarine
    1 teaspoon Instant minced onion
    2 tablespoons Flour
    1 1/2 cups Reserved beef broth
    1 tablespoon Horseradish
    1/2 teaspoon Salt -- optional

    Recipe

    Sprinkle roast with seasonings. Place onions, carrots and celery in crockpot. Top with meat. Add bay leaf (remove before serving), vinegar and water. Cover and cook on low 5 to 7 hours, or until 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 and stir in instant onion and flour. Drain 1-1/2 c of broth out of crockpot. Pour broth, horseradish and salt into saucepan. Cook over low heat, stirring constantly until thickened and smooth. Serve sauce over roast with veggies.


 

 

 


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