Family pot roast

Yield: 6 servings

Measure Ingredient
1 \N Boneless beef chuck roast (3
1 cup Sliced celery
1 cup Chopped onion
10¾ ounce Condensed tomato or cream of
2 teaspoons Beef bouillon granules
2 teaspoons Dried sage leaves, crushed
¼ teaspoon Pepper
½ cup Cold water
⅓ cup All-purpose flour

1. Trim excess fat from meat. Place roast in a slow cooker cutting in half if needed to fit. Add celery & onion. 2. In a medium bowl, stir soup, vinegar, bouillon granules, sage & pepper. Pour into slow cooker. 3. Cover and cook on high for 4½ to 5 hours or on low

9 to 10 hours or until meat is very tender. 4. In a small bowl, stir water and flour until smooth.

Stir into boiling liquid around roast. Cover and cook on high for 20 to 30 minutes until thickened. 5. Transfer meat to a warm platter. Serve gravy separately.

Serve with mashed potatoes or rice or noodles.

Similar recipes