· 3 pounds Chuck Roast
· 1−1/2 Onions, chopped
· 2 Garlic cloves − minced
· 16 ounces Can stewed tomatoes
· 1 tablespoon Worcestershire sauce
· 2 tablespoons Oil
· Coarsely ground pepper
· Flour to cover the roast
· Salt
· 8 ounces Water (1/2 can)
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.
· 1−1/2 Onions, chopped
· 2 Garlic cloves − minced
· 16 ounces Can stewed tomatoes
· 1 tablespoon Worcestershire sauce
· 2 tablespoons Oil
· Coarsely ground pepper
· Flour to cover the roast
· Salt
· 8 ounces Water (1/2 can)
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.