| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Crockpot, Meats |
6 |
Servings |
INGREDIENTS
| 4 |
lb |
Beef chuck roast, boneless |
| 1 |
c |
Celery, sliced |
| 1 |
c |
Onion, chopped |
| 10 3/4 |
oz |
Soup, tomato or mushroom |
| 1 |
T |
Vinegar |
| 2 |
t |
Bouillon granules, beef |
| 2 |
t |
Sage, dried crushed |
| 1/4 |
t |
Pepper |
| 1/2 |
c |
Cold water |
| 1/3 |
c |
All purpose flour |
INSTRUCTIONS
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... From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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