I have roots in New England, and my mother made many recipes from her New England home. This is a crockpot recipe I found in “The Everything Slow Cooker Cookbook” by Margaret Kaeter (2002).
6 medium carrots 2 medium-sized yellow onions 4 celery ribs 1 small head cabbage 3-lb. boneless chuck roast 1/2 teaspoon sea salt 1 envelope dry onion soup mix 2 cups water 1 tablespoon vinegar 1 bay leaf
Clean the carrots and cut in half. Peel the onions and slice into quarters. Cut the celery ribs in half. Remove outer leaves from the cabbage, then cut head into eighths.
Place the carrots, onion, and celery in the slow cooker. Put the roast on top. Sprinkle with salt and fresh ground pepper, then add the soup mix, water, vinegar, and bay leaf on top. Add the cabbage. Do not mix ingredients. Cover and cook on low setting for 7 to 9 hours.
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