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Enjoy this recipe from Slow-Cooker Fall Favorites.
Submitted by: Cinda Rogers from Buhler, KS
2 carrots, peeled and sliced
1 onion, sliced
2 stalks celery, sliced
3 to 4-lb. boneless beef chuck roast
1 t. salt
1 t. pepper
1.35 -oz. pkg onion soup mix
2 c. water
1 cabbage, cut into wedges
3 T. butter
2 T. all-purpose flour
Combine carrots, onion and celery in a large slow cooker. Place roast on top of carrot mixture; sprinkle with salt, pepper and soup mix. Drizzle water over all. Cover and cook on low setting 8 to 9 hours. Increase heat to high setting; add cabbage. Cover and cook for another 45 to 50 minutes. Meanwhile, melt butter in a saucepan over medium heat. Whisk flour into melted butter until smooth; add 1/2 to 2 cups broth from slow cooker. Cook gravy, stirring constantly, until smooth. Serve beef and vegetables with gravy. Serves 4 to 6. | |
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Combine carrots, onion and celery in a large slow cooker. Place roast on top of carrot mixture; sprinkle with salt, pepper and soup mix. Drizzle water over all. Cover and cook on low setting 8 to 9 hours. Increase heat to high setting; add cabbage. Cover and cook for another 45 to 50 minutes. Meanwhile, melt butter in a saucepan over medium heat. Whisk flour into melted butter until smooth; add 1/2 to 2 cups broth from slow cooker. Cook gravy, stirring constantly, until smooth. Serve beef and vegetables with gravy. Serves 4 to 6. |
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