MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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    Onion; cut into quarters
      4    Carrot; cut into quarters
      1    Celery; cut into eight chun
      1    Bay leaf
      2 ts Vinegar
      5 c  Water
      1    Sm Cabbage; cut into wedges
           Sauce
      3 tb Butter
      1 tb Instant minced onion
      2 tb Flour
  1 1/2 c  Beef broth; reserved
      2 tb Horseradish; prepared (optional)
    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 Crockery Cookery by Mable Hoffman.

  Posted by Jean Allen (GRDG72B)
 
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