The first thing you will want to do is brown the pot roast in a <a href="http://www.amazon.com/gp/product/B00008CM6A/ref=as_li_tf_tl?ie=UTF8&tag=ealinoonel-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B00008CM6A">stainless skillet</a><img src="http://www.assoc-amazon.com/e/ir?t=ealinoonel-20&l=as2&o=1&a=B00008CM6A" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />. You don't want to use non-stick because you want some brown bites to be stuck to the bottom of the pan.
Heat the pan up over medium-high heat with a bit of canola oil or olive oil in the bottom. In the mean time, liberally salt both sides of the chuck roast. When the pan just starts to smoke, place the beef in. Cook until you get a nice brown sear on one side, then flip and repeat. Remove the beef to a slow cooker.
Add the chopped garlic, cook just to soften, don't burn it. Then add the garlic to slow cooker.
Now pour in about ½ cup of the beef stock and scrap all the brown bites off the bottom of the pan. I like using my tongs that have <a href="http://www.amazon.com/gp/product/B003L0OYJ4/ref=as_li_tf_tl?ie=UTF8&tag=ealinoonel-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B003L0OYJ4">tongs with silicione edges</a><img src="http://www.assoc-amazon.com/e/ir?t=ealinoonel-20&l=as2&o=1&a=B003L0OYJ4" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />.
Add the liquid from the pan as well as the remaining stock to the slow cooker.
Add in the tomato sauce or paste, along with the chopped oregano. It's important to taste your cooking liquid. It needs to be really flavorful. So test it first and then add any salt and/or pepper.
Cook in your slow cooker for at least 4 hours.
I wait to about the last hour or hour and a half to add in my carrots. I want them to be cooked, but with more texture to them than baby food.
