Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    beef chuck roast -- boneless
   1      cup           celery -- sliced
   1      cup           onion -- chopped
   1      can           tomato or mushroom soup
   1      tablespoon    vinegar
   2      teaspoons     bouillon granules -- beef
   2      teaspoons     sage -- dried, crushed
     1/4  teaspoon      pepper
     1/2  cup           cold water
     1/3  cup           all purpose flour

Preparation:

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.