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