Sprinkle roast with seasonings. Place onions, carrots and celery in
corock-pot. Top with meat. Add bay leaf, vinegar and water. Cover and
cook on LOW 5-6 hours, or until meat is tender. Remove meat and 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 cup of broth out of cooking pot. Pour broth,
horseracish and salt into saucepan. Cook over low heat, stirring
constantly until thickened and smooth. Serve sauce over roast with the
vegetables.