3-4 lb beef pot roast
1 can (1 lb) tomatoes
1 tbs red wine vinegar
1/4 c water
1 clove minced garlic
1 tsp salt
1/4 tsp pepper
In bouquet:
1 bay leaf
whole cloves
1/2 tsp mixed pickle spice
Cut meat to fit crockpot and put in all ingredients. Cover and let cook 8-10 hours on low (or 4-5 on high.)
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