Crockpot New England Pot Roast with Horseradish Sauce
From: Jean Allen (GRDG72B) Prodigy December 29, 1991

3 lb Chuck roast
1 tsp Salt
1/4 tsp Pepper
2 Onions, cut into quarters
1 Celery, cut into 8 chunks
4 Carrots, cut into quarters
1 Bay leaf
2 tsp Vinegar
5 cup Water
1 Small wedged cabbage

SAUCE
3 Tbsp Butter
1 Tbsp Instant minced onion
2 Tbsp Flour
1 1/2 cup Reserved beef broth
1 Tbsp Prepared horseradish
1/2 tsp Salt

Sprinkle roast with seasonings. Place onions, carrots and celery in crockpot. Top with meat. Add bay leaf, vinegar and water. (Remove the bay leaf before serving.) Cover pot and cook on low 5 to 7 hours or meat is tender. Remove meat and turn on high. Add cabbage wedges; cover and cook on high 15 to 20 minutes or until cabbage is done.

Meanwhile, melt butter in saucepan. Stir in instant onion and flour. Drain 1 1/2 cups of broth out of cooking pot. Pour broth, horseradish and salt into saucepan. Cook over low heat, stirring constantly, until thickened and smooth. Serve sauce over roast, with vegetables.