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New England Chuck Roast

New England Chuck Roast
3 lb Chuck beef roast
1 tsp Salt
1/4 tsp Pepper,
2  Onion, cut into quarters
4  Carrot, cut into quarters
1  Celery, cut into eight chun
1  Bay leaf
2 tsp Vinegar
5 cup Water
1 sm Cabbage , cut into wedges Sauce,
3 tbl Butter or margarine
1 tbl Minced onion, instant
2 tbl Flour
1 1/2 cup Beef broth, reserved
2 tbl Horseradish, prepared (optional)
Salt as desired

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. Remove meat, turn on high. Add cabbage wedges; cover and cook on high 15-20 minutes or until cabbage is done. Meanwhile melt butter in saucepan. Stir in instant onion and flour. Drain 1-1/2 C 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.

New England Chuck Roast:

Ingredients:

3 lb Chuck beef roast
1 tsp Salt
1/4 tsp Pepper,
2 x Onion, cut into quarters
4 x Carrot, cut into quarters
1 x Celery, cut into eight chun
1 x Bay leaf
2 tsp Vinegar
5 cup Water
1 sm Cabbage , cut into wedges
  Sauce,
3 tbl Butter or margarine
1 tbl Minced onion, instant
2 tbl Flour
1 1/2 cup Beef broth, reserved
2 tbl Horseradish, prepared ( opt
1/2 tsp Salt

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. Remove meat, turn on high.

Add cabbage wedges; cover and cook on high 15-20 minutes or until cabbage is
done. Meanwhile melt butter in saucepan. Stir in instant onion and flour. Drain
1-1/2 C 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.