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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
5 servings
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!
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
5 servings
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!
