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How to make it

  • Place carrots, onion and celery in a 5-qt. slow cooker. Cut roast in half. Place roast over vegetables; sprinkle with 1/2 teaspoon salt and pepper. Add the soup mix, water, vinegar and bay leaf. Cover and cook on low for 7-9 hours or until beef is tender.
  • Remove beef and keep warm; discard bay leaf. Add cabbage. Cover and cook on high for 30-40 minutes or until cabbage is tender.
  • Meanwhile, melt butter in a small saucepan; stir in flour and onion. Skim fat from cooking liquid in slow cooker. Add 1-1/2 cups cooking liquid to the saucepan. Stir in horseradish and remaining salt; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Serve with roast and vegetables. Yield: 6-8 servings.

Reviews & Comments 4

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  • binky67 10 years ago
    5 forks from me too :-).
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    " It was excellent "
    greentreefrogs ate it and said...
    Wonderful if this would work over the holidays for company? LOOKS Fabulous "FIVE FORKS"
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  • 22566 10 years ago
    A great company meal,sounds really nice.


    Hope you and your family have a nice week-end.

    Kind Regards
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    " It was excellent "
    donman ate it and said...
    Sounds good :)
    Was this review helpful? Yes Flag

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