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 cup 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.
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