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.