Course : Crockpot
Serves: 6
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3 pound Chuck beef roast
1 teaspoon Salt
1/4 teaspoon Pepper
2 medium Onion -- cut into quarters
4 medium carrot -- cut into quarters
1 medium Celery -- cut into eight chun
1 piece bay leaf
2 teaspoon Vinegar
5 Cup Water
1 Small Cabbage -- cut into wedges
3 tablespoons Butter or margarine
1 tablespoons Minced onion -- instant
2 tablespoons Flour
1 1/2 Cup Beef broth -- reserved
2 tablespoons Horseradish -- prepared ( opt
1/2 teaspoon Salt

Preparation / Directions:

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.

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