New England Dinner

Place carrots, onion and celery in a 5-quart slow cooker. Place the roast on top; sprinkle with 1/2 teaspoon salt and pepper.

Add soup mix, water, vinegar and bay leaf. Cover and cook on low for 7 to 9 hours or until beef is tender. Remove beef and keep warm; discard the bay leaf. Add cabbage. Cover and cook on high for 30 to 40 minutes or until cabbage is tender. Meanwhile, melt butter in a small saucepan; stir in flour and minced onion. Add 1 1/2 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.