Crockpot Chuck Roast

3 pounds chuck beef roast
1 teaspoon salt
1/4 teaspoon pepper
2 onions - quartered
4 carrots - quartered
1 stalk celery - chop
1 bay leaf
2 teaspoons vinegar
5 cups water
3 beef bouillon cubes
1 small cabbage - wedges
1 tablespoon instant minced onion
2 tablespoons flour
1 1/2 cups reserved beef broth
2 tablespoons prepared horseradish
1/2 teaspoon 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.