[X]

Home > Recipes > Melt-In-Your-Mouth Chuck Roast

Melt-In-Your-Mouth Chuck Roast Recipe

Melt-In-Your-Mouth Chuck Roast Recipe photo by Taste of Home

Read reviews (30)

Rate recipe

“My husband and I like well-seasoned foods, so this recipe is terrific.” You’ll also love how flavorful and tender this comforting roast turns out. Bette McCumber — Schenectady, NY

[X]

Rate Melt-In-Your-Mouth Chuck Roast Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Melt-In-Your-Mouth Chuck Roast Recipe

Prep: 20 min. Cook: 5 hours

Yield: 6 Servings

20 300 320

Ingredients

1 large onion, sliced
1 medium green pepper, sliced
1 celery rib, chopped
1 boneless beef chuck roast (2 to 3 pounds)
1 can (14-1/2 ounces) Italian stewed tomatoes
1/2 cup beef broth
1/2 cup ketchup
3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
4-1/2 teaspoons prepared mustard
3 garlic cloves, minced
1 tablespoon soy sauce
2 teaspoons pepper
1/4 teaspoon crushed red pepper flakes
3 tablespoons cornstarch
1/4 cup cold water

Directions

Place the onion, green pepper and celery in a 5-qt. slow cooker; add the roast. In a large bowl, combine the tomatoes, broth, ketchup, brown sugar, Worcestershire sauce, mustard, garlic, soy sauce, pepper and pepper flakes; pour over meat. Cover and cook on low for 5-6 hours or until meat is tender.
Remove meat and vegetables; keep warm. Skim fat from cooking juices if necessary; transfer to a small saucepan. Combine cornstarch and cold water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 6 servings.

Nutritional Facts 5 ounces roast with 1/3 cup gravy equals 362 calories, 15 g fat (6 g saturated fat), 98 mg cholesterol, 880 mg sodium, 26 g carbohydrate, 2 g fiber, 31 g protein.

Originally published as Melt-In-Your-Mouth Chuck Roast in Simple & Delicious January/February 2010, p43

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Melt-In-Your-Mouth Chuck Roast

Melt-In-Your-Mouth Chuck Roast

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-10) of 30 reviews

Sort Reviews:

Reviewed on May. 22, 2013 by kikip32

This roast was absolutely delish! At first I thought it had too much heat for me but the next day it had calmed down a bit and it just had the best flavor, couldn't get enough of it. I am very sensitive to spicy things though. I had added some cabbage to it and will do so next time as well as add more tomatoes. Don't be afraid of the ingredients, it is definitely worth a try!!!

Reviewed on Mar. 13, 2013 by lmckids

Moist but too sweet! Would not taste any other flavors. Ut brown sugar. Peppers. Were way too soft. Would recommend adding in last 2hours.

Reviewed on Feb. 17, 2013 by EmHil

I'm not a huge roast fan, but I make this recipe over and over, with great results every time. It is so tender and juicy, and the flavor is so rich. I made it for father's day one year and my dad said it was the best roast he has ever tasted. And its so easy, mix it all up and throw it in the slow cooker. Done. I rarely make the gravy, just dump the juices over to roast and mashed potatoes. Delicious.

Reviewed on Feb. 13, 2013 by Hartman4

Loved this recipe. Since I don't like celery I used 8oz of whole portobello mushrooms, quartered. I also left it in the slow cooker for 10 hours. Will definitely make this again.

Reviewed on Jan. 29, 2013 by DNAMomma

I loved the flavor of this recipe (I omitted the sugar and used organic ketchup). I found that it was more tender and flavorful after allowing it too cook in the slow cooker for a total of 10 hours. I'm making it for a second time now. I'll cook it today and serve it for tomorrow's dinner to give the meat plenty of time to tenderize.

Reviewed on Dec. 03, 2012 by parksville

Wow what flavour and so easy to prepare! Once I cut the fat off a 4-1/4 lb chuck roast it weighed 3-3/4 lbs. Cut it into smaller chunks, rolled them in flour, pepper and salt and seared all sides. Cooked on low for 7 hours in the crock, which was probably a bit too long, but I'll know for next time. Added extra onions, served them on the side. There is plenty of sauce for gravy so ensure you use a "large" crockpot! Added chopped green onions and mushrooms to the gravy, discarded the red pepper and celery (mushy). Served w/ TOH's Mashed Potatoes Supreme and Shredded Baked Carrots - delicious, delicious - as are the leftovers! A keeper for sure.

Reviewed on Jun. 11, 2012 by kirby2487

This is one of my family's favorite recipes! So easy to make and takes such little effort! I love how easy it is to make this a spicy roast!

Reviewed on Apr. 17, 2012 by pactac4e

I have made this recipe several times and absolutely love it!! I was getting ready to make it again and somehow I lost the recipe I am SO glad it's on this website!! Thank you thank you!

Reviewed on Mar. 27, 2012 by kcc1108

Added 2 medium carrots, tasted great.

Reviewed on Mar. 05, 2012 by sue_242

ugh. how did this recipe get 5 stars from anyone? i used a 2.5 pound chuck roast and Rotel tomatoes instead of the Italian. Even then it was bland, flavorless and undercooked even after being in the slow cooker for 12 hours (more than double the maximum cook time in the recipe). A waste of a perfectly good roast and other ingredients.

View all >