Recipe - Family Pot Roast

PAIGE HUNTER
4 pound Beef chuck roast; boneless
1 cup Celery; cut or sliced up
1 cup Onion; chopped
10 Three fourths ounce Soup; tomato or mushroom
1 tablespoon Vinegar
2 teaspoon Bouillon granules; beef
2 teaspoon Sage; dried, crushed
One fourth teaspoon Pepper
One half cup Cold water
1/3 cup All purpose flour

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 One half 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