1 beef chuck roast, 3-4 lbs.
Flour
2 Tbs. vegetable oil
28 oz. can tomatoes, drained
1/2 c. red wine
3-4 cloves garlic, mashed
3 bay leaves
1 medium onion, chopped
Salt & pepper
Dredge pot roast with flour & sear meat. Combine all ingredients in crockpot & cook 8 hours on low. In the last 15 minutes, remove meat from the crock & keep warn in the oven. Remove about 1/2 c. of pot juices & mix with 2 Tbs. cornstarch. Pour in back into the crock, which has been switched to high. Stir until gravy thickens
serve with sliced meat.
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