Recipe - Crockpot New England Pot Roast

3 pound Chuck roast
1 teaspoon Salt
One fourth teaspoon Pepper
2 Onions, cut into quarters
1 Celery, cut into 8 chunks
4 Carrots, cut into quarters
1 Bay leaf
2 teaspoon Vinegar
5 cup Water
1 Small wedged cabbage



SAUCE
3 tablespoon Butter
1 tablespoon Instant minced onion
2 tablespoon Flour
1 One half cup Reserved beef broth
1 tablespoon Prepared horseradish
One half teaspoon Salt

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 One half 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.

Note: From Jean Allen (GRDG72B) Prodigy December 29, 1991.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini