Family Pot Roast

• 4 pounds beef chuck roast, boneless
• 1 cup celery sliced
• 1 cup onions chopped
• 10 3/4 ounces soup, tomato can, or mushroom
• 1 tablespoon vinegar
• 2 teaspoons beef stock granules
• 2 teaspoons sage dried, crushed
• 1/4 teaspoon black pepper
• 1/2 cup water cold
• 13 cup flour, all-purpose

1. Trim excess fat from meat.
2. Place roast in a slow cooker, cutting it in half if needed to fit.
3. Add celery and onion.
4. In a medium bowl, stir soup, vinegar, bouillon, sage and pepper together.
5. Pour into crockpot.
6. 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.
7. In a small bowl, stir water and flour until smooth.
8. Stir into boiling liquid around roast.
9. Cover and cook on HIGH for 20 to 30 minutes until thickened.
10. Transfer meat to a warm platter.
11. Serve gravy separately.
12. Serve with mashed potatoes, rice or noodles.

beef chuck roast, celery, onions, soup, vinegar, beef stock granules, sage, black pepper, water cold, flour

Taken from recipeland.com/recipe/v/family-pot-roast-2277 (may not work)