It's been wonderfully cool in the evenings, so I didn't have any problem with "firing up" the slow cooker.
Measurements are approximate.
1 1/2 lb beef chuck roast, trimmed and cut into chunks
3-4 cloves garlic, minced
1 t Mexican oregano
1 t cumin seeds, toasted and ground
1 each: salt and pepper
2 cups beef broth
1/2 cup tomato sauce
1/4 cup Mexican chili powder
2 T seasoned flour (I used steak seasoning)
On medium high heat in a large frying pan or Dutch oven, sear meat and onion in a little oil til meat is well browned. Stir in garlic and cook another minute or so. Stir in oregano, cumin, and salt and pepper.
Stir in broth, tomato sauce and chili powder. Bring to a simmer; add to slow cooker on high heat.
Cook 3 hours.
Heat 2 T oil in a small pan over medium low heat. Whisk in flour. Whisk constantly til the flour turns a light golden brown.
Stir roux into the slow cooker and continue to cook another hour.
I served the beef with corn tortillas and alongside Mexican rice made with homemade habanero salsa.