Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ruth lara (fkgt17a)
   3      pounds        chuck roast
   1                    celery stalk -- cut into chunks
   1      teaspoon      salt
   1                    bay leaf
     1/4  teaspoon      pepper
   2      tablespoons   vinegar
   2                    onions -- quartered
   5      cups          water
   4                    carrots -- quartered
   1      small         cabbage -- cut in wedges
                        sauce follows:
   3      tablespoons   butter
   1 1/2  cups          reserved beef broth
   1      tablespoon    onion -- minced
   2      tablespoons   prepared horseradish
   2      tablespoons   flour
     1/2  teaspoon      salt

Preparation:

Sprinkle meat with seasonings. Place onions, carrots, and celery in crock pot. Top with meat. Add bay leaf, vinegar and water. Cover and cook on low 5 to 7 hours or until meat is tender. Remove meat; turn to high. Add cabbage wedges cover and cook on high 15 to 20 minutes or until cabbage is done. Meanwhile melt butter in sauce pan . stir onion and flour. Drain 1 1/2 c of broth from Crock pot. Pour broth, horseradish and salt into sauce pan. Cook over low heat stirring constantly, until thickend and smooth. Serve sauce with roast and vegetables. Makes 6 servings.