Yield: 6 servings
|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|
|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.