Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------PAIGE HUNTER-----------------------------
4 lb Beef chuck roast; boneless
1 c Celery; sliced
1 c Onion; chopped
10 3/4 oz Soup; tomato or mushroom
1 tb Vinegar
2 ts Bouillon granules; beef
2 ts Sage; dried, crushed
1/4 ts Pepper
1/2 c Cold water
1/3 c All purpose flour

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... Formatted by Liz (VXRF36B) April 1992...

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