Try this New England Chuck Roast recipe, or contribute your own.
- 1 bay leaf
- 2 tb flour
- 1 ts salt
- 1/2 ts salt
- 1/4 ts pepper
- 5 c water
- 2 tb horseradish prepared ( opt )
- 1 celery cut into eight chunks
- 1 small cabbage cut into wedges
- sauce;
- 3 tb butter or margarine
- 3 lb chuck beef roast
- 2 ts vinegar
- 2 onion cut into quarters
- 1 tb onion; instant minced
- 4 carrot cut into quarters
- 1 1/2 c beef broth reserved
- Carbohydrate 19.237160484095 g
- Cholesterol 162.008 mg
- Fat 53.5146845833075 g
- Fiber 5.50910207826714 g
- Protein 52.1540197913938 g
- Saturated Fat 20.8452211666626 g
- Serving Size 1 1 Serving (1028g)
- Sodium 1780.42651388882 mg
- Sugar 13.7280584058278 g
- Trans Fat 5.98828749999143 g
- Calories 770 calories
Step-by-step
- Sprinkle meat with seasonings.
- Place onions, carrots, and celery in crockpot.
- Top with meat.
- Add bay leaf, vinegar and water.
- Cover pot and cook on low 5-7 hours or until meat is tender.
- Remove meat, turn on high.
- Add cabbage wedges; cover and cook on high 15-20 minutes or until cabbage is done.
- Meanwhile melt butter in saucepan.
- Stir in instant onion and flour.
- Drain 1-1/2 C broth out of cooking pot.
- Pour broth horseradish and salt into saucepan.
- Cook over low heat, stirring constantly, until thickened and smooth.
- Serve sauce over roast with vegetables.
Standard ingredient lists omit the structural transformation that occurs when tough connective tissue breaks down under prolonged moist heat. Collagen dissolves into gelatin exclusively within a specific thermal window, generally sustained between 195 and 205 degrees Fahrenheit internally. Exceeding seven hours in a slow cooker risks over-rendering the muscle fibers, turning a cohesive roast into stringy debris. Vegetables added too early dissolve entirely into the braising liquid, losing their structural integrity before the meat reaches tenderness.
Starch behavior dictates the final consistency of the accompanying horseradish sauce. Raw flour requires thorough fat encapsulation through a proper roux to prevent raw flour tastes and uneven lumps. Whisking the 1-1/2 cups of hot reserved broth into the butter and flour mixture gradually prevents protein coagulation shock. Maintaining low heat while stirring guarantees uniform starch gelatinization without scorching the dairy solids.
Regional variations of this braised beef preparation historically relied on root vegetables and cabbages that withstand extended cooking durations. Cabbage wedges introduced during the final twenty minutes absorb seasoned pan juices while retaining a distinct bite. Overcooking the cabbage releases sulfur compounds that dominate the aroma profile unpleasantly.
Monitoring liquid levels prevents scorching during the multi-hour cook cycle without requiring constant intervention. Maintaining water levels just below the top of the roast ensures proper steam circulation inside the vessel. Draining the precise amount of broth required for the sauce preserves the correct ratio for starch thickening.
