Cut the roast, removing any excess fat if needed.

Add the flour to a large plastic food storage bag, season with salt and pepper, then add the meat pieces. Close the bag and shake to dredge.

Next, add the shortening to a large skillet and heat over medium.

Brown the meat pieces on all sides, in batches, then add to the Crockpot.

Reserve the excess flour to thicken the stew at the end of cooking.

Next, add the canned tomatoes, green beans, carrots, potatoes, celery, bay leaf, thyme and chili sauce to the Crockpot.

Season the stew mixture with salt and pepper. Stir to combine the ingredients together.

Add 2 cups of water to the stew mixture then cover and turn the Crockpot on the low setting and cook 8-10 hours.

The last 30 minutes of cooking, combine 1/4 cup of the reserved flour mixture with 1/2 cup of water and whisk to form a slurry mixture then pour into the stew mixture. Stir to combine and allow to simmer until thickened.