beef chuck, boneless
beef bouillon granules
Trim excess fat from meat.
Place roast in a slow cooker, cutting it in half if needed to fit.
In a medium bowl, stir soup, vinegar, bouillon, sage and pepper together.
Pour into crockpot and 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.