Crockpot New England Pot Roast

3 lb Chuck roast
1 tsp Salt
1/4 tsp Pepper
2 Onions, cut into quarters
1 Celery, cut into 8 chunks
4 Carrots, cut into quarters
1 Bay leaf
2 tsp Vinegar
5 cups Water
1 Small wedged cabbage

Sauce:

3 TbspButter
1 TbspInstant minced onion
2 TbspFlour
1 1/2 cups Reserved beef broth
1 TbspPrepared horseradish
1/2 tsp Salt

Sprinkle roast with seasonings. Place onions, carrots and celery in
crockpot. Top with meat. Add bay leaf, vinegar and water. (Remove the
bay leaf before serving.) Cover pot and cook on low 5 to 7 hours or meat
is tender. Remove meat and turn on high. Add cabbage wedges; cover and
cook on high 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 of
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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