Hearty New England Dinner Recipe

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. 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.

Hearty New England Dinner published in Taste of Home February/March 1998, p27