Do It Yourself Bean Sprouts
INGREDIENTS:
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 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.