In a 4 qt removable cooking pot which can be used to brown the roast on the stove top, 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 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 worcesteshire sauce
Cooked on setting 4 (of 5) for about 5 hours. When done, puree the remaining tomatoes, juices and onions, return to pan, add thickener for gravy.
