Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      lb            Chuck beef roast
   1      t             Salt
     1/4  t             Pepper
   2                    Onion -- cut into quarters
   4                    Carrot -- cut into quarters
   1                    Celery -- cut into eight chun
   1                    Bay leaf
   2      ts            Vinegar
   5      c             Water -- ( i added three bee
   1      Small        Cabbage -- cut into wedges
   1                    Sauce
   3      tb            Butter or margarine
   1      tb            Minced onion -- instant
   2      tb            Flour
   1 1/2  c             Beef broth -- reserved
   2      tb            Horseradish -- prepared ( opt
     1/2  t             Salt

Preparation:

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.