Instructions: Sprinkle meat with 1/2 teaspoon of the salt and pepper. Place onion, carrots, and celery in slow cooker. Top with meat. Add bay leaf, vinegar, and water. Cover and cook on Low 5 to 7 hours or until meat is tender. Remove meat. Turn control to High. Add cabbage wedges. Cover and cook on High 15 to 20 minutes or until cabbage is done.

Meanwhile, melt butter or margarine in a saucepan. Stir in the instant onion and flour. Remove 1 1/2 cups beef broth from the slow cooker. Pour broth, horseradish, and the remaining 1/2 teaspoon of salt and pepper into saucepan. Cook over low heat, stirring constantly, until thickened and smooth. Serve roast and vegetables with the sauce.

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