Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Chuck roast 4 Carrots, cut into quarters
1 ts Salt 1 Bay leaf
1/4 ts Pepper 2 ts Vinegar
2 Onions, cut into quarters 5 c Water
1 Celery, cut into 8 chunks 1 Small wedged cabbage

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---------------------------SAUCE--------------------------------
3 tb Butter 1 1/2 c Reserved beef broth
1 tb Instant minced onion 1 tb Prepared horseradish
2 tb Flour 1/2 ts Salt

Sprinkle roast with seasonings. Place onions, carrots and celery in
crockpot. 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.

Note: From Jean Allen (GRDG72B) Prodigy December 29, 1991.

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