3 to 4 lb. boneless roast (chuck)
2 tbsp. shortening
1 can Campbell's onion soup
1/3 c. ketchup
1 1/2 c. celery, cut in 1 inch pieces
1 bud garlic, chopped
1/3 c. water
2 tbsp. flour

Trim excess fat. In large heavy pan, brown meat in shortening. D rain off fat. Add soup and ketchup. Cover; cook over low heat for 1 1/2 hours. Stir occasionally. Add celery and garlic.