Crockpot New England Pot Roast

• 3 pounds beef chuck roast
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 each onions cut into quarters
• 1 each celery cut into 8 chunks
• 4 each carrots cut into quarters
• 1 each bay leaves
• 2 teaspoons vinegar
• 5 cups water
• 1 each cabbage small wedged
• 3 tablespoons butter
• 1 tablespoon onion, dried flakes
• 2 tablespoons flour, all-purpose
• 1 1/2 cup beef stock reserved
• 1 tablespoon horseradish prepared
• 1/2 teaspoon salt

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

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

Taken from recipeland.com/recipe/v/crockpot-new-england-pot-roast-1301 (may not work)