1 chuck roast, 2 1/2 to 3 pounds, all visible fat removed
1 tablespoon olive oil
1 to 2 cloves garlic, crushed
2 large carrots, peeled and sliced
2 celery ribs, sliced
1 medium onion, sliced
1 15 oz can diced tomatoes
1 5 oz can tomato paste
1 bay leaf
1 teaspoon dried thyme
2 tablespoons Worchestershire sauce
salt and pepper
In a heavy skillet, sear the roast on all sides in oil. When done place the roast in the slow cooker, then lower heat in the skillet and brown the garlic, then add to slow cooker, along with the carrots, celery and onions. Mix diced tomaotes, tomato paste, the bay leaf, thyme Worchestershire sauce and a dash each of salt and pepper together in a bowl, then pour over the roast and veggies in the crock pot. Cover and set crock pot to low; should be ready in about 8 to 10 hours or when you come home from work, whichever comes first. Great with egg noodles or 'taters.
