Chuck Roast New England Style

3 lb Chuck beef roast
1 ts Salt
1/4 ts Pepper
2 Onions; quartered
4 Carrots; quartered
1 Celery; chop
1 Bay leaf
2 ts Vinegar
5 c Water
3 Beef bouillon cubes
1 sm Cabbage; wedges
1 tb Instant minced onion
2 tb Flour
1 1/2 c Reserved beef broth
2 tb Prepared horseradish
1/2 ts Salt

Sprinkle meat with seasonings. Place onions, carrots, and celery in slow cooker. 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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