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3 lb. boneless beef round rump roast
2 tbsp. shortening
2 cans (10 3/4 oz. each) Campbell's onion soup
2 tbsp. prepared horseradish
1 med. bay leaf
1 med. clove garlic, minced
6 med. carrots (about 1 lb.) cut in 2 inch pieces
1 lb. rutabagas, sliced 1/4 inch thick
8 sm. whole potatoes (about 1 lb.)
1 med. head cabbage (about 2 lb.), cut in 6 wedges
1/2 c. water
1/4 c. flour

In large heavy pan, brown meat in shortening; pour off fat. Add soup, horseradish, bay leaf and garlic. Cover; cook over low heat 2 hours. Add carrots and rutabagas. Cook 30 minutes. Stir occasionally. Add potatoes; place cabbage on top. Cook 30 minutes more or until done. Remove meat and vegetables to serving platter; keep warm. Meanwhile, blend water into flour until smooth; slowly stir into sauce. Cook, stirring until thickened. Makes 6 servings.
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