Root Vegetable Stew

As with all my favorite foods, I have no recipe for this stew. I paid close attention while I was making it today so I could finally put it in writing! If someone tries this in the crock pot, let me know how it turns out!

3-4 Pound 7-Bone Roast (or a chuck roast with some bones thrown in), cut into 6 sections
1 onion, chopped
6 carrots, sliced
1 large potato, chopped
1 celery root, chopped
1 rutabega, chopped
6 stalks celery, sliced
1 parsnip, chopped
1/2-1 head green cabbage, shredded

Place roast in 5 qt pot. Add water to cover. Bring to a boil, then reduce heat and simmer, covered for no less than 2 hours, up to 6 hours. Remove bones and meat and shred. Return meat to pot. Add all vegetables except cabbage. Continue simmering covered for 45 minutes to 1 hour. Add cabbage 20 minutes before serving and continue simmering. Salt and pepper to taste. Serve with a crusty white bread.