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Source: America's Favorite Food Associations

New England Pot Roast
A delicious dish!
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Serves: 4-6
Prep Time: 20 minutes
Cook Time: 5-7 hours
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3 pounds beef chuck roast
1 teaspoon salt
1/4 teaspoon pepper
2 onions, cut into quarters
4 carrots, cut into quarters
1 celery, cut into eight chun
1 bay leaf
2 teaspoons vinegar
5 cups water
1 cabbage, small, cut into wedges
3 tablespoons butter or margarine
1 tablespoon onion, minced, instant
2 tablespoons flour
1 1/2 cups beef broth, reserved
2 tablespoons horseradish, prepared
1/2 teaspoons salt




Sprinkle meat with seasonings. Place onions, carrots, and celery
in crockpot. Top with meat. Add bay leaf, vinegar and water. Cover
pot and cook on low 5-7 hours or until meat is tender. Remove meat,
turn on high. Add cabbage wedges, cover and cook on high 15-20
minutes or until cabbage is done.

Meanwhile melt butter in saucepan. Stir in instant onion and flour.
Drain 1-1/2 C broth out of cooking pot. Pour broth horseradish and
salt into saucepan. Cook over low heat, stirring constantly, until
thickened and smooth. Serve sauce over roast with vegetables.





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