Title: Slow Cooker Pot Roast
Categories: Beef Meat Main
Yield: 5 Servings
| 3 | lb | Chuck Roast |
| 1 1/2 | | Medium onions - chopped |
| 2 | | Garlic cloves - minced |
| 16 | oz | Can stewed tomatoes |
| 2 | tb | Oil |
| 1/4 | ts | Coarsely ground pepper |
| 1 | | Flour to cover the roast |
| 1 | | Pinch Salt |
| 8 | oz | Water (1/2 tomato can) |
| 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!