Slow cooker New England pot roast

Photo by Debbie B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    (3lb) chuck roast

  • 11/2

    tsp salt, divided

  • 1/4

    tsp pepper

  • 2

    onions cut into quarters

  • 4

    carrots, cut into quarters

  • 3

    ribs celery, cut into chunks

  • 5

    cups water

  • 1

    bay leaf

  • 1

    tsp vinegar

  • 1

    wedge cabbage

  • 3

    tbsp butter

  • 1

    tbsp freeze-dried minced onion

  • 2

    tbsp all purpose flour

  • 1

    tsp horseradish

Directions

Sprinkle roast with 1 tsp salt and pepper. Place the onions, carrots and celery in a slow cooker and too with the roast. Add the water, bay ear and vinegar. Cook, covered, on low for 5 to 9 hours or until the roast is tender. Remove the roast to a platter and cover to keep warm, reserving the broth and vegetables in the slow cooker. Increase the heat to high. Add the cabbage to the slow cooker and cook, covered, for 20 minutes or until the cabbage is tender. Discard the bay leaf. Strain 1 1/2 c of the broth into a heat proof measuring cup.

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