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> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   Crockpot New England Pot Roast Category Crock Pot and Slow Cooker Total Hits 646 Rating | voted : 0 times The Recipe Ingredients 3 pound chuck roast 1 teaspoon salt 1/4 teaspoon pepper 2 each onions, cut into quarters 1 each celery, cut into 8 chunks 4 each carrots, cut into quarters 1 each bay leaf 2 teaspoon vinegar 5 cup water 1 each cabbage, small wedged         ---SAUCE--- 3 tablespoon butter 1 tablespoon instant minced onion 2 tablespoon flour 1 1/2 cup reserved beef broth 1 tablespoon prepared horseradish 1/2 teaspoon salt Directions: 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.

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