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Categories:Viewed: 36 - Published at: 8 years ago
Ingredients
- 3 pounds beef chuck roast
- 2 each garlic cloves, minced
- 16 ounces tomatoes can, stewed
- 1 tablespoon worcestershire sauce
- 2 tablespoons vegetable oil
- 1 x black pepper ground
- 1 x flour, all-purpose to cover the roast
- 1 x salt
- 8 ounces water
Method
- 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 crockpot on both sides (10 min).
- Transfer to the slow cooker, add the stewed tomatoes, water and worcestershire sauce.
- Cook on setting 4 (of 5) for about 5 hrs.
- When done, puree the remaining tomatoes, juices & onions, return to pan, add thickener for gravy.
