Ingredients
2 medium carrots, sliced1 medium onion, sliced1 celery rib, sliced1 boneless beef chuck roast (about 3 pounds)1 teaspoon salt, divided1/4 teaspoon pepper1 envelope onion soup mix2 cups water1 tablespoon white vinegar1 bay leaf1/2 small head cabbage, cut into wedges3 tablespoons butter2 tablespoons all-purpose flour1 tablespoon dried minced onion2 tablespoons prepared horseradish
Preparation
Place the carrots, onion and celery in a 5-qt. slow cooker. Cut roast in half. Place roast over vegetables; sprinkle with 1/2 teaspoon salt and the pepper. Add the soup mix, water, vinegar and bay leaf. Cover and cook on low until beef is tender, 7-9 hours.
Remove beef and keep warm; discard bay leaf. Add cabbage. Cover and cook on high until cabbage is tender, 30-40 minutes.
Meanwhile, melt butter in a small saucepan; stir in flour and onion. Skim fat from cooking liquid in slow cooker. Add 1-1/2 cups cooking liquid to the saucepan. Stir in horseradish and remaining salt; bring to a boil. Cook and stir until thickened and bubbly, 2 minutes. Serve with roast and vegetables.
