Ingredients
- 4 carrot
- 2 onion
- 1 celery
- 1 bay leaf
- 1 cabbage
- 1 sauce
- 1,400 gr chuck beef roast
- 1,200 ml water
- 350 ml beef broth
- 45 gr butter
- 30 gr horseradish
- 16 gr flour
- 10 ml vinegar
- 6 gr onion (minced)
- 4 gr salt
- 1 gr pepper
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- half 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. FROM: JEAN ALLEN (GRDG72B) ----
