• 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

• 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

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.

Submitted by admin.