Submitted by Sarah Fritschner
- 3 1⁄2 lb boneless beef chuck roast
- 1 tsp each salt and black pepper
- 1 head garlic
- 14-oz can diced tomatoes
Trim beef fat. Sprinkle roast with salt and pepper. Place in a slow cooker (cut it to fit if necessary). Peel garlic cloves and add to pot along with tomatoes. Cover and cook on high heat for 8 hours. The meat should be tender and falling apart. Trim any remaining fat. If you have time, chill the sauce so that fat hardens and is easy to lift off. Serves 6.