1. 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. 
2. Mix together tomato sauce, ketchup, molasses, brown sugar, and Worcestershire-type sauce until well combined. 
3. In the same skillet, sweat onion and garlic. Stir in sauce and pour into slow cooker.
4. Cook on low for about 8 hours or until meat pulls away easily with 2 forks. Serve with mashed potatoes and green beans.

Chef's secret

You can use a bone-in or boneless blade roast, or even a cross rib roast for this recipe.