Main Dish Recipes - New England Boiled Dinner

Ingredients 

• 3 lb. boneless beef round rump roast

• 2 tsps. shortening

• 2 10 3/4-oz. cans Campbell's Onion Soup

• 1 tsp. prepared horseradish

• 1 medium bay leaf

• 1 medium clove garlic,  minced

• 6 medium carrots (about 1lb.) peeled & cut in 2-inch pieces

• 1 lb. rutabagas, peeled & sliced

• 1/4 -inch thick

• 8 whole potatoes (about 1lb.), peeled

• 1 medium head cabbage (about 2 lbs.) cut in 6 wedges

• 1/2 cup water

• 1/4 cup flour

Makes 6 servings

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Method:

1. In large heavy pan, brown meat in shortening; pour off fat. Add soup, horseradish, bay leaf, and garlic. Cover; cook over low heat 2 hours.

2. Add carrots and rutabagas. Cook 30 minutes. Stir occasionally. Add potatoes; place cabbage on top. Cook 30 minutes more or until done.

3. Remove meat and vegetables to serving platter; keep warm. Meanwhile, blend water into flour until smooth; stir into sauce. Cook, stirring until thickened.