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Hearty New England Dinner

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

6-8 ServingsPrep: 20 min. Cook: 7-1/2 hours

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 all-purpose flour
1 tablespoon dried minced onion
2 tablespoons prepared horseradish

Directions

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.
Remove beef and keep warm; discard bay leaf. Add cabbage. Cover and
cook on high for 30-40 minutes or until cabbage is tender.
Meanwhile, melt butter in a small saucepan; stir in flour and onion.

2 of 2

Hearty New England Dinner (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 each) equals 371 calories, 21 g fat (9 g saturated fat), 122 mg cholesterol, 747 mg sodium, 10 g carbohydrate, 2 g fiber, 35 g protein.