Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Chuck Roast
1 1/2 Onions, chopped
2 Garlic cloves - minced
16 oz Can stewed tomatoes
1 tb Worcestershire sauce
2 tb Oil
Coarsely ground pepper
Flour to cover the roast
Salt
8 oz Water (1/2 can)

I used the 4 qt westbend which has a removable cooking pot which can
be used to brown the roast on the stove top.... Saute onion garlic
with oil in the cooking pot till transparent. Season the roast with
Salt Pepper and then dredge (lightly) in flour. Brown roast (on top
of the onions garlic) in the cook-pot on both sides (10 min).
Transfer to the slow cooker, add the stewed tomatoes, water and
Worcestershire sauce. Cooked on setting 4 (of 5) for about 5 hrs.
When done, puree the remaining tomatoes, juices onions, return to
pan, add thickener for gravy...

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