Email to Cilla      

NEW ENGLAND POT ROAST & HORSERADISH SAUCE

Source of Recipe

internet


List of Ingredients

3-pounds chuck roast
1 teaspoon salt
1/4 teaspoon pepper
2 onions, cut into quarters
1 stalk celery, cut into 1-inch pieces
4 carrots, cut into quarters
1 bay leaf
2 teaspoons vinegar
5 cups water
1 small cabbage, wedged
Horseradish Sauce (below)



Recipe

Sprinkle roast with salt and pepper.

Place onions, carrots, and celery in crockpot. Place meat on top. Add bay leaf, vinegar, and water. Cover and cook on LOW for 6 hours or until meat is tender. Add cabbage wedges; cover and cook for 20 minutes or until cabbage is tender. Serve with Horseradish Sauce.

HORSERADISH SAUCE

3 Tablespoons butter or margarine
1 Tablespoon instant minced onion
2 Tablespoons all-purpose flour
1-1/2 cups reserved beef broth
1/2 teaspoon salt

In a small saucepan, melt butter; stir in instant onion and flour. Add reserved beef broth, horseradish, and salt. Cook, stirring constantly, until thickened and smooth.

(Yield: 6 servings)