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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.