2 medium carrots, sliced
1 medium onion, sliced
1 celery rib, sliced
1 boneless chuck roast (about 3 pounds)
1 teaspoon salt, divided
¼ teaspoon pepper
1 envelope onion soup mix
2 cups water
1 tablespoon vinegar
1 bay leaf
½ small head cabbage, cut into wedges
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 tablespoon dried minced onion
2 tablespoons prepared horseradish

Place carrots, onion and celery in a 5-qt. slow cooker.

• Place the roast on top; sprinkle with ½ teaspoon salt and pepper.

• Add soup mix, water, vinegar and bay leaf.

• Cover and cook on low for 7-9 hours or until beef is tender.

• Remove beef and keep warm; discard bay leaf.

• Add cabbage.

• Cover and cook on high for 30-40 minutes or until cabbage is tender.

• Meanwhile, melt butter in a small saucepan; stir in flour and onion.

• Add 1½ 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.