Amount
Ingredient
Preparation



4
pounds
beef

chuck roast, boneless



1
cup
celery

sliced



1
cup
onion

chopped



10 3/4
ounces
soup, tomato

can, or mushroom



1
tablespoon
vinegar





2
teaspoons
beef bouillon

granules



2
teaspoons
sage

dried, crushed



1/4
teaspoon
pepper





1/2
cup
water

cold



1/3
cup
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 1/2 to 5 hours or on LOW for 9 to 1 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 2 to 3 minutes until thickened.  Transfer meat to a warm platter.  Serve gravy separately.  Serve with mashed potatoes, rice or noodles