3.00 Lb Chuck roast	2.00 Tbl Oil
1.50 Onions, chopped	pepper, Coarsely Ground
2.00 Garlic cloves -, Minced	Flour to cover the roast
16.00 Oz Can stewed tomatoes	Salt
1.00 Tbl Worcestershire sauce	8.00 Oz Water (1/2 can)

Recipe by: 20 I used the 4 qt westbend which has a removable cooking
pot which can be use 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...