Ingredients

3 pound Beef chuck roast
1 tsp. Salt
1/4 tsp. Pepper
2 Onions, quartered
4 Carrots, quartered
1 Celery stalk, chunked
1 Bay leaf
2 tsp. Vinegar
5 C. Water
3 Beef bouillon cubes, crumbled
1 Cabbage, wedged
Sauce:
3 Tbsp. Margarine
1 Tbsp. Instant minced onion
2 Tbsp. Flour
1 1/2 C. Beef stock
2 Tbsp. Prepared horseradish
1/2 tsp. Salt

Cooking Instructions

Sprinkle meat with seasonings. Place onions, carrots, and celery in crock pot. Top with meat. Add bay leaf, vinegar and water. Cover pot and cook on low 6-7 hours or until meat is tender. Remove meat and turn on high. Add cabbage wedges, cover and cook on high 15-20 minutes or until cabbage is done. Meanwhile, in saucepan, melt margarine. Stir in instant onion and flour. Drain 1 1/2 C. broth out of cooking pot. Add broth, horseradish and salt into saucepan. Cook over low heat, stirring constantly, until thickened and smooth. Serve sauce over roast with vegetables.
 
 
I have said these things to you, that in me you may have peace.?In the world you will have tribulation. But take heart;?I have overcome the world.(John 16:33)