- Dredge meat in flour. In a skillet over high heat, sear meat in oil on each side until browned. Season with salt and pepper and then place in slow cooker.
- Mix together tomato sauce, ketchup, molasses, brown sugar, and Worcestershire-type sauce until well combined.
- In the same skillet, sweat onion and garlic. Stir in sauce and pour into slow cooker.
- Cook on low for about 8 hours or until meat pulls away easily with 2 forks.
You can use a bone-in or boneless blade roast, or even a cross rib roast for this recipe.