New England Dinner

• 2 medium carrots, sliced
• 1 medium onion, sliced
• 1 celery rib, sliced
• 3 lb. boneless chuck roast
• 1 tsp. salt, divided
• 1/4 tsp. pepper
• 1 pkg. onion soup mix
• 2 c. water
• 1 Tbsp. vinegar
• 1 bay leaf
• 1/2 small head cabbage, cut into wedges
• 3 Tbsp. butter
• 2 Tbsp. all-purpose flour
• 1 Tbsp. dried, minced onion
• 2 Tbsp. prepared horseradish

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

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22560 (may not work)