Family Pot Roast
|4||pound||beef, chuck roast, boneless|
|10 3/4||oz||soup, can, tomato or mushroom|
|2||teaspoon||beef bouillon, granules|
|2||teaspoon||sage, dried, crushed|
|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.