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    Source of Recipe


    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
    8 oz water (1/2 can)

    Saute onion and garlic with oil in the cooking pot till 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 hrs. When done, puree the remaining tomatoes, juices
    and onions, return to pan, add thickener for gravy.




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