Hearty New England Dinner

• 2 medium carrots, sliced
• 1 medium onion, sliced
• 1 celery rib, sliced
• 1 boneless beef chuck roast (about 3 pounds)
• 1 teaspoon salt, divided
• 1/4 teaspoon pepper
• 1 envelope onion soup mix
• 2 cups water
• 1 tablespoon white vinegar
• 1 bay leaf
• 1/2 small head cabbage, cut into wedges
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 tablespoon dried minced onion
• 2 tablespoons prepared horseradish

1. Place the carrots, onion and celery in a 5-qt. slow cooker. Cut roast in half. Place roast over vegetables; sprinkle with 1/2 teaspoon salt and pepper. Add the soup mix, water, vinegar and bay leaf. Cover and cook on low for 7-9 hours or until beef is tender.
2. Remove beef and keep warm; discard bay leaf. Add cabbage. Cover and cook on high for 30-40 minutes or until cabbage is tender.
3. Meanwhile, melt butter in a small saucepan; stir in flour and onion. Skim fat from cooking liquid in slow cooker. Add 1-1/2 cups cooking liquid to the saucepan. Stir in horseradish and remaining salt; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Serve with roast and vegetables.

carrots, onion, celery, chuck roast, salt, pepper, onion soup, water, white vinegar, bay leaf, head cabbage, butter, flour, onion, horseradish

Taken from www.tasteofhome.com/recipes/hearty-new-england-dinner/ (may not work)