->Pot Roast 06 <-

1 t salt

1/4 ts 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

1 sm cabbage, cut into wedges

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 ts salt

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.