Garlic & Onions Pot Roast - cooking recipe

Ingredients

3 -4 lbs chuck roast (or any suitable beef roast for braising) or 3 -4 lbs cross-rib roasts (or any suitable beef roast for braising)
2 large onions, rough-chopped
2 large celery ribs, sliced
20 -30 garlic cloves, peeled
1 (14 1/2 ounce) can diced tomatoes (stewed or fire roasted whole, chopped work fine, too)
1/2 cup red wine
1/2 cup beef broth
1 bay leaf
1 teaspoon dried thyme
ground black pepper (3 grinds)
salt

Preparation

For best results, brown the meat well,first. You can definitely skip the step and it will be fine.
Layer garlic, celery and onions on the bottom of the crockpot, add beef, tomatoes, herbs and liquid.
Cook on low for 8-10 hours. Thicken the sauce if you like.
In the oven--325 in a covered casserole for about 2.5 hours, on the stove top, covered, over low for about the same time, but check the liquids often.