redskin potatoes, cut in quarters
2 Tbspn olive oil
6-8 cloves of garlic
1 Tbspn worsteshire sauce
2-3 cans beef broth
1/4 cup flour
cut up red skin potatoes carrots and onion and throw in slow cooker (crock pot)
brown a chuck roast on the two main sides in a skillet with a little oil (about 2-3 minutes per side)
cut about 6-8 slits in meat and stuff in a little garlic.
place in slow cooker on top of veggies.
top with one tablespoon worstishire (sp?) sauce and 2-3 cans beef broth.
cook on high for 6 hours.
take out meat, pick apart with fingers to get rid of fat.
transfer broth to pan and add 1/4 cup flour and cook until thick for gravy.