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Best Pot Roast

1 1/2 teaspoons salt
1 1/2 teaspoons freshly-ground black pepper
3 tablespoons flour
3 tablespoons shortening
1 garlic clove -- minced
3 large carrots -- 1" pcs
1 bay leaf
1 medium onion -- chop
4 pounds center-cut chuck steak
1 can stewed tomatoes - (16 oz)
1 can green beans - (6 oz)


Salt and pepper meat, rub with flour (you can put salt and pepper in the flour, along with some garlic powder and onion powder). Saute onion and garlic in shortening until transparent. Add meat, brown on all sides (15 minutes).


Transfer to slow cooker. Add 1 cup boiling water and other ingredients. Cook over LOW heat, tightly covered with aluminum foil 20 minutes. Unwrap, baste, reseal. Continue slow cooking and basting, turning meat once. Add water as you baste to keep meat moist. Cook 2 1/2 to 3 hours until meat is falling apart tender. Remove meat and vegetables, spoon off fat, leave drippings in pan to make gravy.


For the gravy: Add 4 to 6 tablespoons flour bit by bit to drippings in pan.


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