| Ingredients | | | 3 | pound | beef, chuck roast | | | 1 | teaspoon | salt | | | 1/4 | teaspoon | pepper | | | 2 | each | onions, quartered | | | 4 | each | carrots, quartered | | | 1 | each | celery, stalk, cut in eight chunks | | | 1 | each | bay leaf | | | 2 | tablespoon | vinegar | | | 5 | cup | water | | | 1 | each | cabbage, small, cut in wedges | | | | | | | | | | ---SAUCE--- | | | 3 | tablespoon | butter | | | 1 | tablespoon | onion, instant minced | | | 2 | tablespoon | flour | | | 1 1/2 | cup | beef broth, reserved | | | 2 | tablespoon | horseradish, prepared | | | 1/2 | teaspoon | salt | | | | | |
Directions:
| Sprinkle meat with seasonings. Place onions, carrots and celery in crockpot. Top with meat and add bay leaf, vinegar, and water. Cover pot and cook on low for 5 to 7 hours. Remove meat; turn to high. Add cabbage; cover and cook on high for 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 broth from crockpot. Pour broth, horseradish and salt into saucepan. Cook over low heat, stirring constantly, until thickened.
NOTE: when adding cabbage, wait until crockpot reaches the high temperature. This may take a few minutes since the cover has been removed and much heat has been lost.
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