New England Pot Roast

2 lbs beef chuck roast, fat trimmed [1 lb]
2 cups baby carrots, raw [1 cup]
1 yellow onion [1/2 onion]
1 cup celery in 3-inch pieces [1/2 cup]
4 red potatoes, halved and par boiled * [2 potatoes]
2, 2" cabbage wedges [1, 2" wedge]
1/4 cup dried onion flakes [2 Tbsp]
2 Tbsp apple cider vinegar [1 Tbsp]
1 bay leaf [1/2 leaf]
2 Tbsp olive oil [1 Tbsp]
2 Tbsp horseradish [1 Tbsp]
3 cups beef broth [1 1/2 cup]
1/2 tsp salt [1/4 tsp]
1/2 tsp pepper [1/4 tsp]

Materials: 2 large freezer bag, 2 quart size freezer bag

ASSEMBLY [Half Size]

*To par boil potatoes:  Scrub and wash unpeeled potatoes.  Slice red potatoes in half.  In a large pot, bring water to a rolling boil.  Add halved potatoes and cook for 2 minutes.  Remove potatoes from water. Rinse them in cold water.  Drain and put in quart size bag.
Place the chuck roast in freezer bag.  Add the remaining ingredients in a separate freezer bag.  Label.

COOKING INSTRUCTIONS
Thaw in the refrigerator.  Preheat oven to 325.  Spray roasting pan with non-stick cooking spray.  Add roast, and add remaining ingredients.  Cover with foil and bake for 2-3 hours.  OR, you can put all ingredients in the crockpot for 6-8 hours until the meat pulls apart easily with a fork.