Total: 9 hrs 30 mins
Prep: 30 mins
Cook: 9 hrs
Yield: serves 10
This is why the delicious revisited England style pot roast recipe wins our heart this holiday its made in a crockpot or slow cooker. The addition of cabbage, carrots, and onions really add to the savory flavors within the dish.
For the Roast
1 pot roast, about 3 to 4 pounds
1 teaspoon salt
1/4 teaspoon pepper
2 medium 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 cabbage (wedged)
For the Sauce
3 tablespoons butter
1 tablespoon dried minced onion
2 tablespoons flour
1 1/2 cups reserved beef broth
1 tablespoon prepared horseradish
1/2 teaspoon salt
1-Sprinkle pot roast with salt and pepper.
2-Place onions, carrots, and celery in slow cooker; place roast over the vegetables.
3-Add bay leaf, vinegar, and water.
4-Cover and cook on low for 7 to 9 hours or until the roast is tender. About 30 minutes before done, cook cabbage wedges in boiling
5-Add cooked cabbage wedges to the liquids in crockpot; cover and
6-Meanwhile, melt butter in the saucepan.
7-Stir in instant onion and flour.
8-Drain 1 1/2 cups of broth out of a cooking pot.
9-Pour broth, horseradish, and salt into the saucepan.
10-Cook over low heat, stirring constantly, until thickened and smooth.
11-Serve sauce over roast, with vegetables.