NEW ENGLAND DINNER

By Beefman-2

TENDER NEW ENGLAND ROAST

Ingredients

• 3 - 4 POUND BEEF ROUND ROAST
• 2 - 10 3/4 OUNCE CAN ONION SOUP
• 1 TSP PREPARED HORSE RADISH
• 1 BAY LEAF
• 1 CLOVE GARLIC MINCED
• 6 LARGE CARROTS PEALED AND CUT 1 INCH
• 4 LARGE RED POTATOES PEALED AND CUBED
• 2 TBSP BUTTER
• 2 TBSP ALL PURPOSE FLOUR
• SALT AND PEPPER TO TASTE
• 3 RUTABAGAS PEELED AND CUBED
• 1 HEAD OF CABBAGE QUARTERED THEN HALVED
• 1 CUP SOUR CREAM

Preparation

Step 1

TRIM AND CUBE THE MEAT, PLACE INTO CROCK POT ALONG WITH SOUP, HORSERADISH, BAY LEAF, GARLIC, CARROTS, AND RUTABAGAS, COVER AND COOK ON LOW 8 HOURS OR TILL MEAT IS TENDER, REMOVE MEAT, AND VEGGIES,

ADD IN FLOUR AND BUTTER STIR THROUGHLY ON HIGH AND LET THICKEN, STIR IN SOUR CREAM AND POUR OVER MEAT AND VEGGIES,,, SERVE