Slow Cooker Pot Roast w/Veggies

• PAM® Original No-Stick Cooking Spray
• 1 tablespoon Pure Wesson® Vegetable Oil
• 1 tablespoon all-purpose flour
• 1/2 teaspoon ground black pepper
• 1 pound boneless beef chuck roast, well trimmed, cut into large pieces
• 2 medium red-skinned potatoes, cut into 2-inch pieces
• 1 cup sliced carrots
• 1/2 cup chopped onion
• 2 teaspoons minced garlic
• 1/2 cup lower sodium beef broth
• 2 tablespoons Worcestershire sauce
• 1 can (14.5 oz each) Hunt's® Stewed Tomatoes, undrained
• 5 tablespoons Hunt's® Tomato Paste
• 1/2 teaspoon granulated sugar

Directions

1. Spray inside of 4-quart slow cooker with cooking spray; set aside. Heat oil in large nonstick skillet over medium-high heat. Combine flour and pepper in shallow dish; coat meat with mixture. Place meat in skillet and brown all sides; transfer to slow cooker. Add potatoes, carrots, onion and garlic.
2. Stir together broth, Worcestershire sauce, undrained tomatoes, tomato paste and sugar in medium bowl. Pour over meat and vegetables.
3. Cook on LOW 8 hours or HIGH 4 hours.