Title: Family Pot Roast
Categories: Meat
Yield: 6 Servings
| 1 | | Boneless beef chuck roast (3 |
| 1 | c | Sliced celery |
| 1 | c | Chopped onion |
| 10 3/4 | oz | Condensed tomato or cream of |
| 2 | ts | Beef bouillon granules |
| 2 | ts | Dried sage leaves, crushed |
| 1/4 | ts | Pepper |
| 1/2 | c | Cold water |
| 1/3 | c | 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 4
1/2 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.