MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: FAMILY POT ROAST   NWTC51A
 Categories: Crockpot, Meats
      Yield: 6 servings
 
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      4 lb Beef chuck roast; boneless
      1 c  Celery; sliced
      1 c  Onion; chopped
 10 3/4 oz Soup; tomato or mushroom
      1 tb Vinegar
      2 ts Bouillon granules; beef
      2 ts Sage; dried, crushed
    1/4 ts Pepper
    1/2 c  Cold water
    1/3 c  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 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...
 
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