Slow Cooker Pot Roast

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8 oz Water
1 16-oz can stewed tomatoes
Flour; to cover the roast
3 lb Chuck Roast
2 cloves Garlic; minced
1 tb Worcestershire Sauce
1 1/2 Onions; chopped
2 tb Vegetable oil
Coarsely ground pepper

Original recipe makes 6



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 till 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 Worcestershire 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...

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