Serves: 6
Total Calories: 829

3 pounds beef chuck pot roast
1 teaspoon salt
1/4 teaspoon black pepper
2 onions, quartered
4 carrots, quartered
1 stalk celery, chunked
1 bay leaf
2 teaspoons white vinegar
3 beef bouillon cubes
5 cups water
1 head cabbage, wedged

SAUCE
1 tablespoon dried minced onion
2 tablespoons flour
1 1/2 cups beef broth, taken from crockpot cooking liquid
2 tablespoons horseradish
1/2 teaspoon salt

Sprinkle roast with salt and pepper. Place onions, carrots, and celery in crockpot. Top with meat. Add bay leaf. Mix vinegar, bouillon cubes and water. Pour over roast and vegetables. 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.

SAUCE: Meanwhile melt butter in a saucepan. Stir in minced onion and flour. Drain 1 1/2 cup of beef broth out of the crockpot. Add broth, horseradish and and salt into saucepan. Cook over low heat, stirring constantly, until thickened and smooth. Serve over roast with vegetables.

Nutritional Facts:

Serves: 6
Total Calories: 829
Calories from Fat: 507

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