Hearty New England Dinner

  • 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.

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