Slow Cooker Pot Roast

Recipe Ingredients

3 lbs	1362g / 48oz	Chuck roast
1 1/2 lbs	681g / 24oz	Onions - chopped (medium)
2		Garlic cloves - minced
1		Stewed tomatoes
2 tablespoons	30ml	Oil
1/4 teaspoon	1.3ml	Coarsely ground pepper
1		Flour to cover the roast
1		Salt
8 oz	227g	Water - (1/2 tomato can)
1 tablespoon	15ml	Worcestershire sauce

Recipe Instructions

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 and garlic with oil in the cooking pot until transparent. Season the roast with Salt and Pepper and then dredge (lightly) in flour.

Brown roast (on top of the onions and 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 hours. When done, puree the remaining tomatoes, juices and onions, return to pan, add thickener for gravy. . . That's it! It was wonderful!

Source:
The Complete Chinese Cookbook by Jacki Passmore and Daniel P

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