Recipe - New England Chuck Roast

3 pound Chuck beef roast
1 teaspoon Salt
One fourth teaspoon Pepper;
2 Onion; cut into quarters
4 Carrot; cut into quarters
1 Celery; cut into eight chun
1 Bay leaf
2 teaspoon Vinegar
5 cup Water ; ( i added three bee
1 Sm Cabbage ; cut into wedges
Sauce;
3 tablespoon Butter or margarine
1 tablespoon Minced onion; instant
2 tablespoon Flour
1 One half cup Beef broth; reserved
2 tablespoon Horseradish; prepared ( opt
One half teaspoon 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 57 hours or until meat is tender. Remove meat, turn on high.
Add cabbage wedges; cover and cook on high 1520 minutes or until cabbage
is done. Meanwhile melt butter in saucepan. Stir in instant onion and
flour. Drain 1One half 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