New England Chuck Roast

• 3 pounds beef chuck roast
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 each onions quartered
• 4 each carrots quartered
• 1 each celery stalk, cut in eight chunks
• 1 each bay leaves
• 2 tablespoons vinegar
• 5 cups water
• 1 each cabbage small, cut in wedges
• 3 tablespoons butter
• 1 tablespoon onions instant minced
• 2 tablespoons flour, all-purpose
• 1 1/2 cup beef stock reserved
• 2 tablespoons horseradish prepared
• 1/2 teaspoon salt

1. Sprinkle meat with seasonings.
2. Place onions, carrots and celery in crockpot.
3. Top with meat and add bay leaf, vinegar, and water.
4. Cover pot and cook on low for 5 to 7 hours.
5. Remove meat; turn to high.
6. Add cabbage; cover and cook on high for 15 to 20 minutes or until cabbage is done.
7. Meanwhile melt butter in saucepan.
8. Stir in instant onion and flour.
9. Drain 1 1/2 cups broth from crockpot.
10. Pour broth, horseradish and salt into saucepan.
11. Cook over low heat, stirring constantly, until thickened.
12. NOTE: when adding cabbage, wait until crockpot reaches the high temperature.
13. This may take a few minutes since the cover has been removed and much heat has been lost.

chuck roast, salt, black pepper, onions, carrots, celery stalk, bay leaves, vinegar, water, cabbage, butter, onions, flour, beef stock reserved, horseradish, salt

Taken from recipeland.com/recipe/v/new-england-chuck-roast-2229 (may not work)