3 pounds chuck beef roast
1 teaspoon salt
1/4 teaspoon pepper
2 onions, quartered
4 carrots, quartered
1 stalk celery, chopped
1 bay leaf
2 teaspoons vinegar
5 cups water
3 beef bouillon cubes
1 small cabbage, cut into wedges
1 tablespoon instant minced onion
2 tablespoons flour
1 1/2 cups reserved beef broth (reserved from this recipe)
2 tablespoons prepared horseradish
1/2 teaspoon salt
Servings: 5
1. Sprinkle meat with seasonings. Place onions, carrots, and celery in crockpot. Top with meat. Add bay leaf, vinegar and water. Cover pot and cook on low 5-7 hours or until meat is tender.
2. Remove meat, turn on high. Add cabbage wedges; cover and cook on high 15-20 minutes or until cabbage is done.
3. Meanwhile melt butter in saucepan. Stir in instant onion and flour. Drain 1-1/2 cup broth out of cooking pot. Pour broth horseradish and salt into saucepan. Cook over low heat, stirring constantly, until thickened and smooth. Serve sauce over roast with vegetables.
1 teaspoon salt
1/4 teaspoon pepper
2 onions, quartered
4 carrots, quartered
1 stalk celery, chopped
1 bay leaf
2 teaspoons vinegar
5 cups water
3 beef bouillon cubes
1 small cabbage, cut into wedges
1 tablespoon instant minced onion
2 tablespoons flour
1 1/2 cups reserved beef broth (reserved from this recipe)
2 tablespoons prepared horseradish
1/2 teaspoon salt
Servings: 5
1. Sprinkle meat with seasonings. Place onions, carrots, and celery in crockpot. Top with meat. Add bay leaf, vinegar and water. Cover pot and cook on low 5-7 hours or until meat is tender.
2. Remove meat, turn on high. Add cabbage wedges; cover and cook on high 15-20 minutes or until cabbage is done.
3. Meanwhile melt butter in saucepan. Stir in instant onion and flour. Drain 1-1/2 cup broth out of cooking pot. Pour broth horseradish and salt into saucepan. Cook over low heat, stirring constantly, until thickened and smooth. Serve sauce over roast with vegetables.
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