Family Pot Roast

Course : Crockpot
Serves: 6
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4 medium beef chuck roast -- boneless
1 cup celery -- sliced
1 cup onion -- chopped
1 can tomato or mushroom soup
1 tablespoon vinegar
2 teaspoons bouillon granules -- beef
2 teaspoons sage -- dried, crushed
1/4 teaspoon pepper
1/2 cup cold water
1/3 cup all purpose flour

Preparation / Directions:

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.

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