Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            3 Pound  beef chuck roast
  1           Teaspoon  monosodium glutamate
  1           Teaspoon  salt
     1/4      Teaspoon  pepper
  2                     onions cut into quarters
  4                     carrots cut into quarters
  1              Stalk  celery cut into eight chunks
  1                     bay leaf
  2        Tablespoons  vinegar
  5               Cups  water
  1              Small  cabbage cut into wedges
                        SAUCE
  3        Tablespoons  butter or margarine
  1         Tablespoon  instant minced onion
  2        Tablespoons  flour
  1 1/2           Cups  reserved beef broth
  2        Tablespoons  prepared horseradish
     1/2      Teaspoon  salt

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.

Nutritional Information:

536 Calories (kcal); 41g Total Fat; (70% calories from fat); 36g Protein; 3g Carbohydrate; 147mg Cholesterol; 827mg Sodium