1    Boneless beef chuck roast (3

      1 c  Sliced celery

      1 c  Chopped onion

 10 3/4 oz Condensed tomato or cream of

      2 ts Beef bouillon granules

      2 ts Dried sage leaves, crushed

    1/4 ts Pepper

    1/2 c  Cold water

    1/3 c  All-purpose flour

  1.  Trim excess fat from meat.  Place roast in a slow cooker

    cutting in half if needed to fit.  Add celery & onion. 2. In a medium
  bowl, stir soup, vinegar, bouillon granules,
    sage & pepper.  Pour into slow cooker. 3. Cover and cook on high for 4
  1/2 to 5 hours or on low

    9 to 10 hours or until meat is very tender. 4. 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. 5. Transfer meat to a warm
  platter. Serve gravy separately.
    Serve with mashed potatoes or rice or noodles.