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A Cooking Adventure with Thom

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Hearty New England Dinner

Taste of Home Magazine
Recipe Source
Servings: 6



This favorite slow-cooker recipe came from a friend. At first, my husband was a bit skeptical about a roast that wasn't fixed in the oven, but he loves the old-fashioned goodness of this version. The horseradish in the gravy adds zip. -Claire McCombs, San Diego, California



2 medium carrots, sliced
1 medium onion, sliced
1 celery rib, sliced
1 boneless chuck roast (about 3 pounds)
1 teaspoon salt, divided
teaspoon pepper
1 envelope onion soup mix
2 cups water
1 tablespoon vinegar
1 bay leaf
small head cabbage, cut into wedges
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 tablespoon dried minced onion
2 tablespoons prepared horseradish


Cooking Method

Place carrots, onion and celery in a 5-qt. slow cooker.

  • Place the roast on top; sprinkle with teaspoon salt and pepper.

  • Add soup mix, water, vinegar and bay leaf.

  • Cover and cook on low for 7-9 hours or until beef is tender.

  • Remove beef and keep warm; discard bay leaf.

  • Add cabbage.

  • Cover and cook on high for 30-40 minutes or until cabbage is tender.

  • Meanwhile, melt butter in a small saucepan; stir in flour and onion.

  • Add 1 cups cooking liquid from the slow cooker.

  • Stir in horseradish and remaining salt; bring to a boil.

  • Cook and stir over low heat until thick and smooth, about 2 minutes.

Serve with roast and vegetables.

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