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SLOW COOKER POT ROAST II




Source of Recipe


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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)

Saute onion and garlic with oil in the cooking pot till 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 Worcestershire 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.