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.
