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New England Pot Roast for the Slow Cooke

List of Ingredients




3 pounds chuck roast
1 teaspoon salt
1/4 teaspoon pepper
2 onions, cut into quarters
1 celery rib, cut into 8 chunks
4 carrots, cut into quarters
1 bay leaf,
2 teaspoons vinegar
5 cups water
1 small wedged cabbage

Sauce:
3 tablespoons butter
1 tablespoon instant minced onion
2 tablespoons flour
1&1/2 cup reserved beef broth
1 tablespoons prepared horseradish
1/2 teaspoons salt



Recipe



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 5-7 hours or until meat is tender.
Remove meat and turn on high. Add cabbage wedges; cover and cook on high
15-20 minutes or until cabbage is done. Meanwhile, melt butter in pan. Stir
in instant onion and flour, Drain 1&1/2 cups broth out of cooking pot. Pour
broth, horseradish and salt into pan. Cook over low heat, stirring constantly
until thickened and smooth. Serve sauce over roast with vegetables.