Yields:
8 Servings
Difficulty: Easy
Prep Time: 1 Hr
Cook Time:
6 Hr
Total Time:
7 Hr
Pot roast has always been a favorite dish of mine. I thought of baked cabbage and wanted to put something delicious inside of it. So I decided to put the pot roast inside of the cabbage and made rolls. Thought it would look better and taste better with a sauce to go on top. Which I thought turned out great.
Ingredients
Adjust Servings
Instructions
- Pour beef stock into the crockpot, add chuck roast and carrots then cook on low for 6 hours
- Pre-heat oven to 400 degrees
- Wash green cabbage, peel the cabbage and then cut leaves in half.
- Place leaves onto a baking sheet, apply olive oil to cover the leaves then sprinkle both sides with salt and pepper. Place this into the oven for about 15 minutes.
- In a medium saucepan gently simmer the tomato paste and cream, stirring occasionally then add 1/2 cup beef stock. Finally, add a pinch of thyme, salt, and pepper to taste.
- Pull meat apart and place it in the center of a cabbage leaf. Slice carrots about 1/4 inch thick and place them on top of the meat. Roll the cabbage leaves tightly and drizzle sauce across the top.