Crockpot New England Pot Roast

Serves:

Ingredients:

3 lb Chuck roast
1 tb Prepared horseradish
1 1/2 c Reserved beef broth
2 tb Flour
1 tb Instant minced onion
3 tb Butter
--------- SAUCE ---------
--------- ---------
1 Small wedged cabbage
5 c Water
2 ts Vinegar
1 Bay leaf
4 Carrots, cut into quarters
1 Celery, cut into 8 chunks
2 Onions, cut into quarters
1/4 ts Pepper
1 ts Salt
1/2 ts Salt

Method:

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, stiring constantly, until thickened and smooth.
Serve sauce over roast, with vegtables.