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…