Categories: Meats 
      Yield: 6 servings 
  
      1    Boneless beef chuck roast (3        2 ts Dried sage leaves, crushed 
      1 c  Sliced celery                     1/4 ts Pepper 
      1 c  Chopped onion                     1/2 c  Cold water 
 10 3/4 oz Condensed tomato or cream of      1/3 c  All-purpose flour 
      2 ts Beef bouillon granules          
  
  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.