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New England Chuck Roast ****

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      Title: NEW ENGLAND CHUCK ROAST  ****
 Categories: Main dish, American, Beef
      Yield: 6 Servings
 
      3 lb Chuck beef roast
      1 ts Salt
    1/4 ts Pepper;
      2 ea Onion; cut into quarters
      4 ea Carrot; cut into quarters
      1 ea Celery; cut into eight chun
      1 ea Bay leaf
      2 ts Vinegar
      5 c  Water ; ( i added three bee
      1 ea Sm Cabbage ; cut into wedges
      1 x  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
 
  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)
 
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