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3 lb Chuck roast
1 1/2 Onions; chopped
2 Garlic cloves - minced
16 oz Can stewed tomatoes
1 tb Worcestershire sauce
2 tb Oil
Coarsely ground pepper
Flour to cover the roast
8 oz Water (1/2 can)
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. 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.
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