New England Chuck Roast ****

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

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) -----

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