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Family Pot Roast
| Ingredients | |||
| 4 | pound | beef, chuck roast, boneless | |
| 1 | cup | celery, sliced | |
| 1 | cup | onion, chopped | |
| 10 3/4 | oz | soup, can, tomato or mushroom | |
| 1 | tablespoon | vinegar | |
| 2 | teaspoon | beef bouillon, granules | |
| 2 | teaspoon | sage, dried, crushed | |
| 1/4 | teaspoon | pepper | |
| 1/2 | cup | water, cold | |
| 1/3 | cup | flour | |
Directions: | |||
| 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 4 1/2 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. | |||
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