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.
