Family Pot Roastcrockpot, meats ----PAIGE HUNTER---- 4 lb beef chuck roast; boneless 1 cup celery; sliced 1 cup onion; chopped 10 3/4 oz soup; tomato or mushroom 1 tablespoon vinegar 2 teaspoon bouillon granules; beef 2 teaspoon sage; dried, crushed 1/4 teaspoon pepper 1/2 cup cold water 1/3 cup 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... |
