Family pot roast nwtc51a

6 Servings

Ingredients

Quantity Ingredient
4 pounds Beef chuck roast; boneless
1 cup Celery; sliced
1 cup Onion; chopped
10¾ ounce Soup; tomato or mushroom
1 tablespoon Vinegar
2 teaspoons Bouillon granules; beef
2 teaspoons Sage; dried, crushed
¼ teaspoon Pepper
½ cup Cold water
⅓ cup All purpose flour

Directions

PAIGE HUNTER

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 4½ 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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