Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Boneless beef chuck roast (3 2 ts Dried sage leaves, crushed
1 c Sliced celery 1/4 ts Pepper
1 c Chopped onion 1/2 c Cold water
10 3/4 oz Condensed tomato or cream of 1/3 c All-purpose flour
2 ts Beef bouillon granules

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.

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