Revisited England Style Pot Roast Recipe

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

Instructions :

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 salted water until just tender. Remove meat and switch to high setting.

5-Add cooked cabbage wedges to the liquids in crockpot; cover and cook on high for about 15 to 25 minutes or until cabbage is done.

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.