Focus on food: January 31, 2006

New England Pot Roast

The following recipe is from our Westport Cooks Archives. You can use this recipe and add your own style to your New England Pot Roast. Just stop by our Meat Department and ask for Mike, Dave, or Andy and they will help answer any questions.

Ingredients:
• 3 pounds Chuck Roast
• 1 teaspoon Salt
• 1/4 teaspoon Pepper
• 2 Onions, cut into quarters
• 1 Celery, cut into 8 chunks
• 4 Carrots, cut into quarters
• 1 Bay Leaf
• 2 teaspoons Vinegar
• 5 cups Water
• 1 Small Wedged Cabbage

Sauce
• 3 tablespoons Butter
• 1 tablespoon Instant minced onion
• 2 tablespoons Flour
• 1 1/2 cups Reserved Beef Broth
• 1 tablespoon Prepared Horseradish
• 1/2 teaspoon Salt
• Sprinkle roast with seasonings

Method of Preparation:
Place onions, carrots and celery in crock pot. Top with meat. Add bay leaf, vinegar and water. (Remove the bay leaf before serving.) Cover pot and cook on low 5 to 7 hours or meat is tender. Remove meat and turn on high. Add cabbage wedges; cover and cook on high 15 to 20 minutes or until cabbage is done. Meanwhile, melt butter in saucepan. Stir in instant onion and flour. Drain 1 1/2 cups of 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.