everyone in my family loves this, especially on a cold day
Submitted by Cindy Sullivan
Roast, cut in pieces
1, 26oz tomato puree
1, can water
salt, pepper, bit of garlic
I browned the roast in coconut oil and then add to veggies in a stock pot with lid. Dump in a large can (26oz) of tomato puree, a can of water (enough to cover everything), salt, pepper and a bit of garlic. Cook, covered, all night on 250 and then move to a crockpot on low in morning until lunch or dinner when you need it.
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