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