Hearty New England Dinner Recipe

4.5 6 9
Hearty New England Dinner Recipe
Hearty New England Dinner Recipe photo by Taste of Home
Publisher Photo

Hearty New England Dinner Recipe

Read Reviews
4.5 6 9
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Cook: 7-1/2 hours
MAKES:
6-8 servings
TOTAL TIME:
Prep: 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. 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.
Originally published as Hearty New England Dinner in Taste of Home February/March 1998, p27

Nutritional Facts

1 each: 371 calories, 21g fat (9g saturated fat), 122mg cholesterol, 747mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 35g protein.

  • 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
  1. 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.
  2. Remove beef and keep warm; discard bay leaf. Add cabbage. Cover and cook on high for 30-40 minutes or until cabbage is tender.
  3. 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.
Originally published as Hearty New England Dinner in Taste of Home February/March 1998, p27

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Reviews forHearty New England Dinner

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2124arizona User ID: 845443 265634
Reviewed May. 7, 2017

"This roast is the horseradish gravy is awesome!!"

MY REVIEW
laule User ID: 5208201 22186
Reviewed Aug. 17, 2013

"WE love this recipe! My 7 yo loves it as well. Only thing I do different is I only cook the cabbage about 20 minutes as we prefer it crisper!"

MY REVIEW
Kris Countryman User ID: 1858674 45274
Reviewed May. 13, 2012

"So easy and nicely flavored. I cooked it longer (a total of 12 hours) and it was so tender even my mom, who has trouble chewing could eat it."

MY REVIEW
HBcook User ID: 2966570 21828
Reviewed Mar. 9, 2010

"This is a good recipe but other than the horseradish it not a unique recipe. I currently don't have a crock pot so did this in the oven. The meat would probably have been more tender and moister in the MW."

MY REVIEW
Tiggerfannn User ID: 1300524 16752
Reviewed Sep. 14, 2008

" "

MY REVIEW
Indyhannah User ID: 593808 202585
Reviewed Apr. 20, 2008

"My favorite. I've made a few changes to fit my taste but even without my adjustments this dish would be good. A definite keeper."

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