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Family Pot Roast

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Crockpot Meat


  • 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...
From Gemini's MASSIVE MealMaster collection at