Slow Cooker Recipes

3 lb Chuck roast
2 Garlic clove; minced
1 T Worcestershire sauce
1 T Marjoram
2 Onion; chopped
16 oz Tomato, stewed
8 oz Water
2 T Oil
Salt
Pepper
Flour

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 the roast (on top of the onions and garlic) in the cook-pot on both sides (10 minutes). Transfer to the slow cooker, add the stewed tomatoes, water and Worcestershire sauce. Sprinkle marjoram over all. Cook on setting 4 for about 5 hrs. When done, puree the remaining tomatoes, juices and onions, return to pan, add thickener for gravy…