Categories: Beef, Crockpot 
      Yield: 6 servings 
  
      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 
           Salt 
      8 oz Water (1/2 can) 
  
  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 & 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...