To prepare the meat. I specifically took a photo so you can see what a blade with marble layers.

Meat cut in large chunks 50 g

Strongly heat the oil in a pan and quickly fry the meat on all sides. Then I cooked the meat in a slow cooker, but it is perfectly stewed in a saucepan with a thick bottom, on low heat.

Put the meat with the separated juice and butter in the bowl of a slow cooker (pots). Do not add fried carrots cut into strips, onion, sliced, feathers, wine (if you have a dry red, add a pinch of sugar), garlic, crushed chives, Tabasco, soy sauce, salt and ground black and pepper, then rubbed on a grater fresh or canned tomatoes without skin.

Mix all the ingredients and closing the lid simmer. If you are cooking in a slow cooker, then simmer stirring, do not worry, the meat will not burn. If you cook in the pot, after the roast comes to a boil, reduce heat to low and occasionally stir the meat, careful not to over-boil all the sauce and if necessary add hot water. Cook until the meat is cooked, because a lot depends on the age of the animal, therefore, his readiness varies.

Serve with rice, pasta or potatoes, you can simply with fresh bread.

I had canned chickpeas, which we tasted our flavorful and very tender roast in sweet and sour sauce.