Family Pot Roast
1 boneless beef chuck roast (3 to 4 lb.)
1 cup sliced celery
1 cup chopped onion
1 can condensed tomato soup (can use
cream of mushroom too)
1 tbsp. vinegar
2 tsp. beef bouillon granules
2 tsp. dried sage leaves, crushed (I
used ground sage)
1/4 tsp. pepper
1/2 cup cold water
1/3 cup flour
Trim excess fat from roast and place
roast in a slow cooker, cutting to fit,
if necessary. Add celery and onion. In
medium bowl, stir together soup,
vinegar, bouillon granules, sage and
pepper. Pour into slow cooker. Cover and
cook on high for 4-1/2 to 5 hours, or on
low for 9 to 10 hours, until meat is
very tender.
In small bowl, stir water and flour
until smooth. Stir into boiling liquid
around meat. Cover and cook on high for
20 to 30 minutes, or until thickened.
Transfer meat to a warm platter. Serve
gravy
separately. Serves 8.
Judy (in Alaska)
http://www.nancyskitchen
