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> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   New England Chuck Roast Category Main Dish Total Hits 596 Rating | voted : 0 times The Recipe Ingredients 3 pound beef, chuck roast 1 teaspoon salt 1/4 teaspoon pepper 2 each onions, quartered 4 each carrots, quartered 1 each celery, stalk, cut in eight chunks 1 each bay leaf 2 tablespoon vinegar 5 cup water 1 each cabbage, small, cut in wedges         ---SAUCE--- 3 tablespoon butter 1 tablespoon onion, instant minced 2 tablespoon flour 1 1/2 cup beef broth, reserved 2 tablespoon horseradish, prepared 1/2 teaspoon salt Directions: Sprinkle meat with seasonings. Place onions, carrots and celery in crockpot. Top with meat and add bay leaf, vinegar, and water. Cover pot and cook on low for 5 to 7 hours. Remove meat; turn to high. Add cabbage; cover and cook on high for 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 broth from crockpot. Pour broth, horseradish and salt into saucepan. Cook over low heat, stirring constantly, until thickened. NOTE: when adding cabbage, wait until crockpot reaches the high temperature. This may take a few minutes since the cover has been removed and much heat has been lost.

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