This delicious New England style pot roast recipe is 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 bay leaf
- 2 teaspoons vinegar
- 5 cups water
- 1 celery (cut into 8 chunks)
- 4 carrots (cut into quarters)
- 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
Sprinkle pot roast with salt and pepper.
Place onions in slow cooker; place roast over the onions.
Add bay leaf, vinegar, and water.
Cover and cook on low for 5 to 7 hours or until the roast is tender. About 30 minutes before done, cook carrots, celery, and cabbage wedges in boiling salted water until just tender. Remove meat and switch to high setting.
Add cooked carrot, celery, and cabbage wedges to the liquids in crockpot; cover and cook on high for about 15 to 25 minutes or until vegetables are done.
Meanwhile, melt butter in the saucepan.
Stir in instant onion and flour.
Drain 1 1/2 cups of broth out of a cooking pot.
Pour broth, horseradish, and salt into the saucepan.
Cook over low heat, stirring constantly, until thickened and smooth.
Serve sauce over roast, with vegetables.