Preparation / Directions:
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...