Hearty New England Dinner

• Posted on November 22, 2017
• Posted by cyandvai
• Leave a comment
• Posted in Main Dish, Soup & Stew

• 2 medium carrots, sliced
• 1 medium onion, sliced
• 1 celery rib, sliced
• 3-1b. boneless chuck roast
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 envelope dry onion soup mix
• 2 cups water
• 1 tbsp. vinegar
• 1 bay leaf
• half a small head of cabbage, cut in wedges
• 3 tbsp. melted margarine, or butter
• 2 tbsp. flour
• 1 tbsp. dried minced onion
• 2 tbsp. prepared horseradish
• 1/2 tsp. salt

1. place carrots, onion, and celery in slow cooker. place roast on top. sprinkle with 1/2 tsp. salt and pepper. add soup mix, water, vinegar, and bay leaf
2. cover. cook on low 7-9 hours. remove beef and keep warm. just before serving, cut into pieces or thin slices.
3. discard bay leaf. add cabbage to juice in slow cooker.
4. cover. cook on high 1 hour, or until cabbage is tender.
5. melt margarine in saucepan. stir in flour and onion.
6. add 1 1/2 cups liquid from slow cooker.
7. stir in horseradish and 1/2 tsp. salt. bring to boil.
8. cook over low heat until thick and smooth, about 2 minutes.
9. return to cooker and blend with remaining sauce in cooker.
10. when blended, serve over or alongside meat ad vegetables.