Family Pot Roast Nwtc51a
Ingredients| 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 tbsp vinegar 2 tsp bouillon granules, beef 2 tsp sage, dried, crushed 1/4 tsp pepper 1/2 cup cold water 1/3 cup all purpose flour |
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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...
Servings:
6
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