New England Dinner

By Thom7747

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

Ingredients

• 2 medium carrots, sliced
• 1 medium onion, sliced
• 1 celery rib, sliced
• 1 boneless chuck roast (about 3 pounds)
• 1 teaspoon salt, divided
• 1/4 teaspoon pepper
• 1 envelope onion soup mix
• 2 cups water
• 1 tablespoon vinegar
• 1 bay leaf
• 1/2 small head cabbage, cut into wedges
• 3 tablespoons butter or margarine
• 2 tablespoons all-purpose flour
• 1 tablespoon dried minced onion
• 2 tablespoons prepared horseradish

Details

Servings 6

Preparation

Step 1

Place carrots, onion and celery in a 5-qt. slow cooker.
1. Place the roast on top; sprinkle with ½ teaspoon salt and pepper.
2. Add soup mix, water, vinegar and bay leaf.
3. Cover and cook on low for 7-9 hours or until beef is tender.
4. Remove beef and keep warm; discard bay leaf.
5. Add cabbage.
6. Cover and cook on high for 30-40 minutes or until cabbage is tender.
7. Meanwhile, melt butter in a small saucepan; stir in flour and onion.
8. Add 1½ cups cooking liquid from the slow cooker.
9. Stir in horseradish and remaining salt; bring to a boil.
10. Cook and stir over low heat until thick and smooth, about 2 minutes.

Serve with roast and vegetables.