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Submitted by: Nadine Hogrefe from Bend, OR
Originally shared on the web 02/15/2011

2 to 3-lb. boneless beef chuck roast
3 to 5 cloves garlic, halved lengthwise
3 to 5 T. all-purpose flour
salt and pepper to taste
2 T. canola oil
1 onion, sliced
6 carrots, peeled and halved
4 to 6 new redskin potatoes
10-1/2 oz. can beef consommé

Cut slits into the top and bottom of roast with a knife tip. Insert garlic clove halves into slits. Coat roast with flour; sprinkle with salt and pepper. Heat oil in a skillet over medium-high heat. Add roast and brown on all sides. Remove roast to a slow cooker; cover with sliced onion. Arrange carrots and potatoes around roast. Pour broth over roast. Cover and cook on high setting for 5 to 6 hours. Serves 4 to 6