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!