Ingredients 3 pound beef, roast, chuck 1 teaspoon salt 1/4 teaspoon pepper 2 each onions, quartered 4 each carrots, quartered 1 each celery, stalk, chopped 1 each bay leaf 2 teaspoon vinegar 5 cup water 3 each beef boullion, cubes 1 each cabbage, small, cut in wedges 1 tablespoon onion, instant, minced 2 tablespoon flour 1 1/2 cup beef broth, reserved 2 tablespoon horseradish, prepared 1/2 teaspoon salt Directions: Sprinkle meat with seasonings. Place onions, carrots, and celery in crockpot. 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 cups 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.