Family pot roast nwtc51a
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Beef chuck roast; boneless |
| 1 | cup | Celery; sliced |
| 1 | cup | Onion; chopped |
| 10¾ | ounce | Soup; tomato or mushroom |
| 1 | tablespoon | Vinegar |
| 2 | teaspoons | Bouillon granules; beef |
| 2 | teaspoons | Sage; dried, crushed |
| ¼ | teaspoon | Pepper |
| ½ | cup | Cold water |
| ⅓ | cup | All purpose flour |
Directions
PAIGE HUNTER
Trim excess fat from meat. Place roast in a slow cooker, cutting it in half if needed to fit. Add celery and onion. In a medium bowl, stir soup, vinegar, bouillon, sage and pepper together. Pour into crockpot. Cover and cook HIGH for 4½ to 5 hours or on LOW for 9 to 10 hours or until meat is very tender. 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. Transfer meat to a warm platter.
Serve gravy separately. Serve with mashed potatoes, rice or noodles... Formatted by Liz (VXRF36B) April 1992...