| 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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