New England Chuck Roast With Horseradish Sauce
Ingredients
3 pound Beef chuck roast
1 tsp. Salt
1/4 tsp. Pepper
2 Onions, quartered
4 Carrots, quartered
1 Celery stalk, chunked
1 Bay leaf
2 tsp. Vinegar
5 C. Water
3 Beef bouillon cubes, crumbled
1 Cabbage, wedged
Sauce:
3 Tbsp. Margarine
1 Tbsp. Instant minced onion
2 Tbsp. Flour
1 1/2 C. Beef stock
2 Tbsp. Prepared horseradish
1/2 tsp. Salt
Cooking Instructions
Sprinkle meat with seasonings. Place onions, carrots, and celery in crock pot. Top with meat. Add bay leaf, vinegar and water. Cover pot and cook on low 6-7 hours or until meat is tender. Remove meat and turn on high. Add cabbage wedges, cover and cook on high 15-20 minutes or until cabbage is done. Meanwhile, in saucepan, melt margarine. Stir in instant onion and flour. Drain 1 1/2 C. broth out of cooking pot. Add broth, horseradish and salt into saucepan. Cook over low heat, stirring constantly, until thickened and smooth. Serve sauce over roast with vegetables.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)