---------- Recipe via Meal-Master (tm) v8.02
       Title: NEW ENGLAND CHUCK ROAST  ****
  Categories: Main dish, American, Beef
       Yield: 6 servings
       3 lb Chuck beef roast
       1 ts Salt
     1/4 ts Pepper;
       2 ea Onion; cut into quarters
       4 ea Carrot; cut into quarters
       1 ea Celery; cut into eight chun
       1 ea Bay leaf
       2 ts Vinegar
       5 c  Water ; ( i added three bee
       1 ea Sm Cabbage ; cut into wedges
       1 x  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 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. FROM: JEAN
   ALLEN   (GRDG72B)