New England Dinner - cooking recipe

Ingredients

2 medium carrots, sliced
1 medium onion, sliced
1 celery rib, sliced
3 lb. boneless chuck roast
1 tsp. salt, divided
1/4 tsp. pepper
1 pkg. onion soup mix
2 c. water
1 Tbsp. vinegar
1 bay leaf
1/2 small head cabbage, cut into wedges
3 Tbsp. butter
2 Tbsp. all-purpose flour
1 Tbsp. dried, minced onion
2 Tbsp. prepared horseradish

Preparation

Place carrots, onion and celery in a 5-quart slow cooker. Place the roast on top; sprinkle with 1/2 teaspoon salt and pepper.
Add soup mix, water, vinegar and bay leaf. Cover and cook on low for 7 to 9 hours or until beef is tender. Remove beef and keep warm; discard the bay leaf. Add cabbage. Cover and cook on high for 30 to 40 minutes or until cabbage is tender. Meanwhile, melt butter in a small saucepan; stir in flour and minced onion. Add 1 1/2 cups cooking liquid from the slow cooker. Stir in horseradish and remaining salt; bring to a boil. Cook and stir over low heat until thick and smooth, about 2 minutes. Serve with roast and vegetables.