| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Crockpot |
6 |
Servings |
INGREDIENTS
| 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) |
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 & 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...
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“If you’re too open minded, your brains will fall out”