Family Pot Roast

Treat your family to this succulent pot roast that is fit for a royal feast!

Yields:	6-8
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	Preparation	30 minutes
	Cooking	5 hours
	Ready In	6 hours

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Ingredients

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	black pepper
1/2	cup	water	cold
1/3	cup	flour, all-purpose

Directions

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.

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Member Review

Drunken Chicken

This is an AWESOME dish. The preparation and actual cook times are realtively short, the ingredients simple and inexpensive, and it never fails to impress my guests!