Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Chuck Roast 1/4 ts Coarsely ground pepper
1 1/2 ea Medium onions - chopped 1 ea Flour to cover the roast
2 ea garlic cloves - minced 1 ea pinch Salt
16 oz can stewed tomatoes 8 oz water (1/2 tomato can)
2 tb oil

1 TB Worcesteshire sauce
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 and garlic with
oil in the cooking pot until transparent. Season the roast with Salt and
Pepper and then dredge (lightly) in flour. Brown roast (on top of the
onions and garlic) in the cook-pot on both sides (10 min). Transfer to the
slow cooker, add the stewed tomatoes, water and Worcesteshire sauce.
Cooked on setting 4 (of 5) for about 5 hrs. When done, puree the
remaining tomatoes, juices and onions, return to pan, add thickener for
gravy... That's it! It was wonderful!

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