New England Chuck Roast

From: Mable Hoffman's Crockery Cookery page 90

This was really good. I loved the gravy, and I love a recipe that teaches me how to make an easy but tasty gravy. The gravy is so good, I could eat it with a spoon!

1 3lb chuck roast

1 t salt

1/4 t pepper

1 onion, sliced

2 carrots, peeled and sliced

1 celery stalk, cut into 8 pieces

1 bay leaf

1 T vinegar (used apple cider vinegar)

2 C water

1/2 small cabbage, cut into wedges

3 T butter

1 T instant minced onion

2 T flour

2 T prepared horseradish

@ 1 t gravy master

• sprinkle meat with 1/2 t salt and pepper
• place onion, carrots, and celery in slow cooker
• place meat on top of vegetables
• add water, bay leaf, and vinegar
• cook on LOW 5-7 hours (I did 7 hours)
• remove meat
• turn control to high, add cabbage
• cook for 20 minutes
• remove 1 1/2 cups of beef broth
• melt butter in saucepan
• stir in minced onion and flour
• add broth, horseradish and 1/2 t salt
• stir over low heat until thickened

I made mashed potatoes to go with the the meal and some frozen peas for those who don't like cabbage. Delicious! Must make again soon!