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“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
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.
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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.
Reviewed on Feb. 06, 2012 by peacefulmom
I've never made a roast with a tomato sauce but my entire family loved it. I followed the ingredients exactly - didn't need to change a thing. Thanks.
Reviewed on Feb. 06, 2012 by shane98
All five of my family members loved this recipe. It was delicious.
Reviewed on Feb. 02, 2012 by Lanaf
I didnt have time to put in the crock pot, and had boneless beef ribs. I used my black roasting pan, but otherwise followed the directions failry closely. Used only 2 tsp black pepper, and that was still kick enough for us. Served for a small dinner party, and it was a HUGE hit!! I am already making it again over the weekend. This dish is wonderful, a must try.
Reviewed on Jan. 24, 2012 by profbandit
I really wanted to like this recipe, but unlike most reviewers, I found the pepper to be too strong. I also found the gravy flavor amplified the pepper (and I had, unfortunately, ladled it all over my veggies). All in all, the meat was tender enough (after cooking an additional 2 hours), but I think I will try using a top round instead of a chuck roast next time. I also found the sauce to be very sweet. Perhaps the ketchup, brown sugar, and carrots added at the end caused this to happen. I probably wouldn't make this again, as I am looking for a more savory sauce instead.
Reviewed on Jan. 24, 2012 by debrafromca
I made this last Sunday. So easy and really good. I pretty much followed the recipe and it was very tasty. I little kick, but not too much. We don't like really spicy foods, so this was just right.Probably my favorite slow cooker pot roast recipe. I used a 3 lb roast and cooked it low for about 6 hours.
I made this last Sunday. So easy and really good. I pretty much followed the recipe and it was very tasty. I little kick, but not too much. We don't like really spicy foods, so this was just right.
Probably my favorite slow cooker pot roast recipe. I used a 3 lb roast and cooked it low for about 6 hours.
Reviewed on Jan. 16, 2012 by Nellstrum
I'm not usually a roast beef fan, but this was truly delicious. I too was afraid of the amount of pepper, but it works. I also added 4 carrots, 4 parsnips, & 2 potatoes half way through the time, they were a bit over cooked next time I will cut the veggies chunkier and may even add some turnip. Best ever roast beef.
Reviewed on Dec. 16, 2011 by jacki DiBello
This was wonderful!!! Great flavor....my Husband raved about it. Used low sodium vegetable stock and italian diced tomatoes. Love how you can switch it up and it still is delicious.
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