New England Chuck Roast ****

• 3 pounds beef roast chuck
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 each onions cut into quarters
• 4 each carrots cut into quarters
• 1 each celery cut into eight chun
• 1 each bay leaves
• 2 teaspoons vinegar
• 5 cups water
• 1 each cabbage small
• 1 x sauce
• 3 tablespoons butter or margarine
• 1 tablespoon onions instant
• 2 tablespoons flour, all-purpose
• 1 1/2 cups beef stock reserved
• 2 tablespoons horseradish prepared, optional
• 1/2 teaspoon salt

1. Sprinkle meat with seasonings.
2. Place onions, carrots, and celery in crockpot.
3. Top with meat.
4. Add bay leaf, vinegar and water.
5. Cover pot and cook on low 5 to 7 hours or until meat is tender.
6. Remove meat, turn on high.
7. Add cabbage wedges; cover and cook on high 15 to 20 minutes or until cabbage is done.
8. Meanwhile melt butter in saucepan.
9. Stir in instant onion and flour.
10. Drain 1 1/2 cup broth out of cooking pot.
11. Pour broth horseradish and salt into saucepan.
12. Cook over low heat, stirring constantly, until thickened and smooth.
13. Serve sauce over roast with vegetables.

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

Taken from recipeland.com/recipe/v/new-england-chuck-roast-****-34756 (may not work)