Slow Cooker Pot Roast

• 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)

Instructions

1. 1

   I used the 4 qt westbend which has a removable cooking pot which can be used to brown the roast on the stove top....

2. 2

   Saute onion & garlic with oil in the cooking pot till transparent.

3. 3

   Season the roast with Salt & Pepper and then dredge (lightly) in flour.

4. 4

   Brown roast (on top of the onions & garlic) in the cook-pot on both sides (10 min).

5. 5

   Transfer to the slow cooker, add the stewed tomatoes, water and Worcestershire sauce.

6. 6

   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...