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Roast Chuck
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| 1 (3 lb) | chuck roast |
| 1 1/2 tsp | salt, divided |
| 1/4 tsp | pepper |
| 2 | onions, cut into quarters |
| 4 | carrots, cut into quarters |
| 3 ribs | celery, cut into quarters |
| 5 cups | water |
| 1 | bay leaf |
| 1 tsp | vinegar |
| 1 wedge | cabbage |
| 3 tbsp | butter |
| 1 tbsp | freeze dried minced onion |
| 2 tbsp | all purpose flour |
| 1 tbsp | horseradish |
Sprinkle the roast with 1 tsp salt & pepper. Place the onions, carrots and celery in a slow cooker and top with the roast. Add the waster, bay leaf and vinegar. Cook, covered, on low for 5-9 hours or until the roast is tender. Remove the roast to a platter and cover to keep warm, reserving the broth and vegetables in the slow cooker and cook, covered, for 20 minutes or until the cabbage is tender . Discard the bay leaf. Strain 1 1/2 cups of the broth into a heat proof measuring cup.
Melt the butter in a saucepan and stir in the dried onion and flour. Cool until bubby an then stir in 1 1/2 cups strained broth, horseradish and 1/2 tsp salt. Cook over low heat until thickened to a sauce consistency; stirring consistency. Arrange the vegetables around the roast on a serving platter and spoon the sauce over the roast. Refrigerate and leftovers.
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