Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        chuck beef roast
   1      teaspoon      salt
     1/4  teaspoon      pepper
   2                    onions -- cut into quarters
   4                    carrots -- cut into quarters
   1      stalk         celery -- cut
   1                    bay leaf
   2      teaspoons     vinegar
   5      cups          water
   3                    beef boullion cubes
   1      small         cabbage -- wedges
   1      tablespoon    instant minced onion
   2      tablespoons   flour
   1 1/2  cups          reserved beef broth
   2      tablespoons   prepared horseradish
     1/2  teaspoon      salt

Preparation:

~----------Sauce;----------------- 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 C 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.