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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Grandma Greats New England dinner Recipe

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This recipe for Grandma Greats New England dinner is from Eating with the Grants: a So Cal experience, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Medium sized carrots- sliced
1 onion- sliced
1 celery chopped
1 boneless chuck roast or boneless pork roast
2 C water
4 Turnips
Broccoli
salt/ pepper
1 envelope Liptons onion soup mix
bay leaf small head of cabbage
Butter
flour
2 TBLS horseradish
1 TBLS vinegar
2 TBLs flour
Directions:
Directions:
Place carrots, turnips, onions, & celery in 5 QT slow cooker.

Place roast on top of vegetables sprinkle with salt and pepper.

Combine soup mix, 2 C of water, vinegar and bay leaf - pour on top of roast . Cover and cook on low for 3 hours or until meat in tender.

Remove beef and keep warm.

discard bay leaf.

Add cabbage- cover and cook for 30 minutes until cabbage is tender.

Meanwhile melt butter in saucepan , stir in flour, & minced onions, Add 1 1/2 C cooking liquid from crock pot . Stir in horseradish. Bring to a boil. Cook and stir on low heat until thick and smooth- 2 minutes.

Put roast back in and pour sauce over roast and vegetables.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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