Slow Cooker Pot Roast

INGREDIENTS:

1 tablespoon olive oil

coarse salt and ground pepper

1 can whole tomatoes in puree (28 ounces)

1 large onion, cut into 8 wedges

1 tablespoon fresh rosemary, chopped

(or 1 teaspoon dried and crumbled)

3 pounds beef chuck roast, trimmed and

halved crosswise

4 garlic cloves, halved lengthwise

1 1/4 pounds small white potatoes,

scrubbed

DIRECTIONS:

1. With a sharp paring knife, cut 4 slits in beef roast; stuff

slits with half the garlic. Generously season beef with 1 1/2

teaspoons salt and 1 teaspoon pepper. In a large skillet,

heat oil over high heat, swirling to coat bottom of pan.

Cook beef until browned on all sides, about 5 minutes.

2. In a 5-quart slow cooker, combine beef, onion, potatoes,

tomatoes (with puree), rosemary, and remaining garlic.

Cover; cook on high setting until meat is fork-tender, about

6 hours (do not uncover while cooking).

3. Transfer meat to a cutting board; thinly slice, and

discard any gristle. Skim fat from top of sauce. To serve,

divide beef and vegetables among bowls; generously

spoon sauce over top.

... another ripped off Martha. Thanks Martha.