Hearty New England Dinner Recipe
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
- 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.
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.
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