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Prep Time: 25 Minutes Cook Time: 360 Minutes |
Ready In: 385 Minutes Servings: 8 |
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I got one this out of one of those recipe books that you browse through at the check out line. This came out of the Slow Cooker Favorites.I love all the ingredients in this one! Ingredients:
1 beef chuck roast, string on (4-5 pounds) |
2 teaspoons salt |
1/4 teaspoon black pepper |
3 -4 tablespoons olive oil (as much as you want to use to sear the roast) |
4 cups water, divided |
2 cups carrots, cut into 2-inch pieces |
2 stalks celery, cut into 1-inch pieces |
1 1/2 cups yellow onions, cut into quarters |
4 small red potatoes, cut into quarters |
3 whole bay leaves |
2 tablespoons white vinegar |
2 tablespoons horseradish |
1 head cabbage, cut into quarters |
4 tablespoons all-purpose flour |
2 tablespoons cornstarch |
salt and pepper |
Directions:
1. Season roast with salt and pepper. Heat oil in skillet over medium heat until hot. Sear roast on all sides, turning as it browns. Transfer to 5-6 quart crock pot.
2. Add 3 cups water, carrots, celery, onions, potatoes, bay leaves, vinegar and horseradish. Cover; cook on low 5-7 hours or on high 2-4 hours.
3. One hour before serving, place cabbage in crock pot. Mix flour and cornstarch with 1 cup water. Add to crock pot. Cover; cook on high 1 hour, or until thickened. Season with salt and pepper, as desired.
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