New england chuck roast ****

Yield: 6 Servings

Ingredients:

3 lb Chuck beef roast
1 ts Salt
1/4 ts Pepper;
2 ea Onion; cut into quarters
4 ea Carrot; cut into quarters
1 ea Celery; cut into eight chun
1 ea Bay leaf
2 ts Vinegar
5 c Water ; ( i added three bee
1 ea Sm Cabbage ; cut into wedges
1 x Sauce;
3 tb Butter or margarine
1 tb Minced onion; instant
2 tb Flour
1 1/2 c Beef broth; reserved
2 tb Horseradish; prepared ( opt
1/2 ts Salt

Instructions:

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. FROM: JEAN ALLEN (GRDG72B)