| Ingredients
3 pounds chuck roast
1 teaspoon salt
1/4 teaspoon pepper
2 onions, cut into quarters
1 celery, cut into 8 chunks
4 carrots, cut into quarters
1 bay leaf
2 teaspoons vinegar
5 cups water
1 small wedged cabbage
Sauce:
3 tablespoons butter
1 tablespoon instant minced onion
2 tablespoons flour
1 1/2 cups reserved beef broth
1 tablespoon prepared horseradish
1/2 teaspoon salt
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Directions
Sprinkle roast with seasonings. Place onions, carrots and celery in slow cooker/Crock Pot. Top with meat. Add bay leaf, vinegar and water. (Remove the bay leaf before serving.) Cover pot and cook on low 5 to 7 hours or meat is tender. Remove meat and turn on high. Add cabbage wedges; cover and cook on high 15 to 20 minutes or until cabbage is done. Meanwhile, melt butter in saucepan. Stir in instant onion and flour. Drain 1 1/2 cups of broth out of cooking pot. Pour broth, horseradish and salt into saucepan. Cook over low heat, stiring constantly, until thickened and smooth. Serve sauce over roast, with vegtables.
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