- 1 boneless beef chuck, around 3 lbs
- 1 28-oz can crushed tomatoes
- 5 to 10 garlic cloves, peeled
- 1 tsp each salt and pepper
Recipe by Sarah Fritschner
Trim beef of fat and cut it in 2 or 3 pieces if needed to make it fit the slow cooker.
Add remaining ingredients, cover, and cook on high for 8 hours, more or less.
Chill before serving and you’ll be able to remove the fat layer, or just spoon off fat from the top of warm beef.
Serve with grits, potatoes, or rice. Serves 6 to 8.