Hearty New England Dinner |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
This favorite slow-cooker recipe came from a friend. At first, my husband was a bit skeptical about a roast that wasn't fixed in the oven, but he loves the old-fashioned goodness of this version. The horseradish in the gravy adds zip. -Claire McCombs, San Diego, California Ingredients:
2 medium carrots, sliced |
1 medium onion, sliced |
1 celery rib, sliced |
1 boneless beef chuck roast (about 3 pounds) |
1 teaspoon salt, divided |
1/4 teaspoon pepper |
1 envelope onion soup mix |
2 cups water |
1 tablespoon white vinegar |
1 bay leaf |
1/2 small head cabbage, cut into wedges |
3 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1 tablespoon dried minced onion |
2 tablespoons prepared horseradish |
Directions:
1. Place the carrots, onion and celery in a 5-qt. slow cooker. Cut roast in half. Place roast over vegetables; sprinkle with 1/2 teaspoon salt and pepper. Add the soup mix, water, vinegar and bay leaf. Cover and cook on low for 7-9 hours or until beef is tender.
2. Remove beef and keep warm; discard bay leaf. Add cabbage. Cover and cook on high for 30-40 minutes or until cabbage is tender.
3. Meanwhile, melt butter in a small saucepan; stir in flour and onion. Skim fat from cooking liquid in slow cooker. Add 1-1/2 cups cooking liquid to the saucepan. Stir in horseradish and remaining salt; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Serve with roast and vegetables. Yield: 6-8 servings.
|
|