Slow cooker pot roast

5 servings

Ingredients

Quantity Ingredient
3 pounds Chuck Roast
1½ each Medium onions - chopped
2 eaches garlic cloves - minced
16 ounces can stewed tomatoes
2 tablespoons oil
1 TB Worcesteshire sauce
¼ teaspoon Coarsely ground pepper
1 each Flour to cover the roast
1 each pinch Salt
8 ounces water (1/2 tomato can)

Directions

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!

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