Slow cooker pot roast

      3 lb Chuck Roast
  1 1/2 ea Medium onions - chopped
      2 ea Garlic cloves - minced
     16 oz Can stewed tomatoes
      2 tb Oil
    1/4 ts Coarsely ground pepper
      1 ea Flour to cover the roast
      1 ea Pinch Salt
      8 oz Water (1/2 tomato can)
      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 & garlic with oil in the cooking pot until 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 Worcesteshire 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... That's it! It was wonderful!


Yield: 5 Servings