Preparation:
Sprinkle meat with seasonings. Place onions, carrots and celery in
slow-cooking pot. 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 to HIGH. Add cabbage wedges; cover and cook on HIGH for
15-20 minutes or until cabbage is done. Meanwhile melt butter in
saucepan. Stir in instant onion and flour. Drain1-1/2- cup broth out
of slow-cooking pot. Pour broth, horseradish and salt into saucepan.
Cook over LOW heat, stirring constantly until thickened and smooth.
Serve sauce with roast and vegetables. |
