Amount
Ingredient
Preparation



3
pounds
beef chuck roast





2
each
garlic

cloves, minced



16
ounces
tomatoes

can, stewed



1
tablespoon
worcestershire sauce





2
tablespoons
oil





1
x
pepper

ground



1
x
flour

to cover the roast



1
x
salt





8
ounces
water

 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 crockpot on both sides (1 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.