Hearty New England Dinner
Janie Ferrell
ingredients
- 2 medium carrots, sliced
- 1 medium onion, sliced
- 1 celery rib, sliced
- 1 boneless chuck roast (about 3 lbs.)
- 1 tsp salt, divided
- 1/4 tsp pepper
- 1 envelope onion soup mix
- 2 cups water
- 1 TBS vinegar
- 1 bay leaf
- 1/2 small head cabbage, cut into wedges
- 3 TBS butter or margarine
- 2 TBS all-purpose flour
- 1 TBS dried minced onion
- 2 TBS prepared horseradish
directions
- 1
1. Place carrots, onion, and celery in a 5-qt. slow cooker. Place the roast on top.
- 2
2. Sprinkle with 1/2 tsp salt and pepper.
- 3
3. Add soup mix, water, vinegar, and bay leaf.
- 4
4. Cover and cook on LOW for 7-9 hours or until beef is tender. Remove beef and keep warm. Discard bay leaf.
- 5
5. Add cabbage. Cover and cook on HIGH for 30-40 minutes or until cabbage is tender.
- 6
6. Meanwhile, melt butter in small saucepan. Stir in flour and onion.
- 7
7. Add 1-1/2 cups cooking liquid from the slow cooker.
- 8
8. Stir in horseradish and remaining salt. Bring to a boil. Cook and stir over low heat until thick and smooth (about 2 minutes.
- 9
9. Serve with roast and vegetables.
Source: Janie
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