Ingredients
- 4 carrots
- 3 beef boullion
- 2 onions
- 1 celery
- 1 bay leaf
- 1 cabbage
- 3 pound beef
- 5 cup water
- 1 1/2 cup beef broth
- 2 tablespoon horseradish
- 2 tablespoon flour
- 2 teaspoon vinegar
- 1 tablespoon onion
- 1 1/2 teaspoon salt
- 1/4 teaspoon pepper
Sprinkle meat with seasonings. Place onions, carrots, and celery in crockpot. Top with meat. Add bay leaf, vinegar and water. Cover pot and cook on low 5-7 hours or until meat is tender.
Remove meat, turn on high. Add cabbage wedges; cover and cook on high 15-20 minutes or until cabbage is done. Meanwhile melt butter in saucepan. Stir in instant onion and flour. Drain 1-1/2 cups 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.
