New England Chuck Roast
| Yield: | 6 Servings |
| Categories: | Main Dishes, American, Beef |
| 3 | lb | Chuck beef roast |
| 1 | ts | Salt |
| 1/4 | ts | Pepper; |
| 2 | Onion; cut into quarters | |
| 4 | Carrot; cut into quarters | |
| 1 | Celery; cut into eight chun | |
| 1 | Bay leaf | |
| 2 | ts | Vinegar |
| 5 | c | Water ; ( i added three bee |
| 1 | Sm Cabbage ; cut into wedges | |
| Sauce; | ||
| 3 | tb | Butter or margarine |
| 1 | tb | Minced onion; instant |
| 2 | tb | Flour |
| 1 1/2 | c | Beef broth; reserved |
| 2 | tb | Horseradish; prepared ( opt |
| 1/2 | ts | Salt |
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