| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | American | Main dish, American, Beef | 6 | Servings |
INGREDIENTS
| 3 | lb | Chuck beef roast |
| 1 | ts | Salt |
| 1/4 | ts | Pepper; |
| 2 | Onion; cut into quarters | |
| 4 | Carrot; cut into quarters | |
| 1 | Celery; cut into eight chun | |
| 1 | Bay leaf | |
| 2 | ts | Vinegar |
| 5 | c | Water ; ( i added three bee |
| 1 | Sm Cabbage ; cut into wedges | |
| Sauce; | ||
| 3 | tb | Butter or margarine |
| 1 | tb | Minced onion; instant |
| 2 | tb | Flour |
| 1 1/2 | c | Beef broth; reserved |
| 2 | tb | Horseradish; prepared ( opt |
| 1/2 | ts | Salt |
INSTRUCTIONS
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. FROM: JEAN ALLEN (GRDG72B) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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