1 6 ounce can tomato paste
2 cloves garlic, minced
1 package dry onion soup mix
2 teaspoons fresh oregano, chopped
2 teaspoons fresh thyme, chopped
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 pounds chuck roast, trimmed of any excess fat
1 - 16 ounce can tomatoes, drained and chopped
1 medium onion, chopped
2 medium carrots, chopped
1 medium potato, chopped
1 large celery stalk, sliced
2 bay leaves
In a small mixing bowl, combine the tomato paste, garlic, onion soup mix, oregano, thyme, salt and pepper. Rub this mixture all over the chuck roast and place the roast in the stoneware. Add the remaining ingredients and any leftover tomato sauce. Cover and cook on Low 8 to 10 hours or on High 4 to 5 hours. Makes 6 servings.
You may double all the ingredients for a 5, 6, or 7-quart slow cooker.