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Categories:
chuck roast salt black pepper onions celery carrots bay leaves vinegar water cabbage butter onion flour beef stock reserved horseradish salt
Viewed: 15 - Published at: 6 months agoIngredients
- 3 pounds beef chuck roast
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 each onions cut into quarters
- 1 each celery cut into 8 chunks
- 4 each carrots cut into quarters
- 1 each bay leaves
- 2 teaspoons vinegar
- 5 cups water
- 1 each cabbage small wedged
- 3 tablespoons butter
- 1 tablespoon onion, dried flakes
- 2 tablespoons flour, all-purpose
- 1 1/2 cup beef stock reserved
- 1 tablespoon horseradish prepared
- 1/2 teaspoon salt
Method
- 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 to 7 hours or 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 in saucepan.
- Stir in instant onion and flour.
- Drain 1 1/2 cups of broth out of cooking pot.
- Pour broth, horseradish and salt into saucepan.
- Cook over low heat, stiring constantly, until thickened and smooth.
- Serve sauce over roast, with vegtables.
