TOMATO CHILI POT ROAST

4 lb pot roast

2 cups water
2 cans whole tomatoes
2 tsp salt, optional
1 1/2 tsp freshly ground black pepper
2 tsp chili powder
2 bay leaves
1 tsp thyme
1 large onion, quartered
1/4 cup cooking sherry, optional
parsley for garnish, if desired

Place the roast in the cooker and add the remaining ingredients. Place lid on cooker and cook on high 4 to 5 hours or on low 8 to 10 hours or until meat is tender and sauce has cooked down.

Serve meat with sauce garnished with parsley, if desired.

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