Melt-In-Your-Mouth Chuck Roast Recipe

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.

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.

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.

Reviewed on Dec. 05, 2011 by daduk

The sauce was incredible in this recipe. Very easy to prepare and the flavor was awesome. Made the recipe as it states except I forgot to add the stewed tomatoes. My only negative comment is that the chuck roast was fatty and had gristle to it, but that is not the fault of the recipe itself. Will definitely make again using a different type roast.

Reviewed on Jun. 27, 2011 by emmers5

So easy to put together, ingredients are all things that I have stocked in my pantry so super convenient... great flavor and very tender!

Reviewed on Jan. 29, 2011 by KBloves2cook

The Taste of Home magazine's Casseroles Slow Cooker & Soups 2011 cover and this recipe are different. Where can I find the the recipe for the Melt in Your Mouth Chuck Roast as featured on the cover of the magazine?

Reviewed on Aug. 15, 2010 by Regina Bernard

It was very good.

Reviewed on Jun. 02, 2010 by 4Huskers

I am not a roast person at all but this sounded like it would be very good so decided to try it. It was wonderful and so tender. I wondered if there would be too much sauce, and there was quite a bit but it was super good over the roast and mashed potatoes. I would make this again!

Reviewed on Feb. 11, 2010 by kristalf

Used a buffalo roast. So tender could cut with a fork. Great flavor.

Reviewed on Feb. 05, 2010 by bubunny

The recipe link is only for subscribers to Taste of Home.    Could someone please post it here?   Thanks in advance. 

Reviewed on Feb. 05, 2010 by stephanie1

This Roast was DELICIOUS!! Just made for dinner last night and everyone raved about it. This will definitely be a new staple at my house!!

Try it ~ you won't be disappointed!

Reviewed on Jan. 21, 2010 by canns

My son and husband raved about this easy meal.

Reviewed on Jan. 21, 2010 by annieb314

This is just delicious! Even my 3 year old who usually refuses meat (hot dogs don't count, ha ha) liked this one.

I left out the red pepper flakes because I didn't have those. When I was putting this together, I wondered if 2 teaspoons of black pepper was going to be way too much. But it makes the gravy awesome! I served this with mashed potatoes which were just amazing with the delicious gravy.

Try this - you won't be disappointed.

Reviewed on Dec. 26, 2009 by ingridleek

Fantastic!!! I made this for Christmas Eve dinner. It was such a hit. Everyone asked for the recipe before they left. Absolutely delicious! I added potatoes, baby carrots and mushrooms also. I don't have a slow cooker so I baked it in a covered roasting pan at 325 degree for 4 and half hours. ( I added the mushrooms towards the end) Best recipe ever!!

Reviewed on Dec. 20, 2009 by auntique64

I just served it to my daughter and son-in-law and it was a hit. I served the sauce over long grain rice, along with acorn squash,cream corn and hot rolls. I made the peach crisp delight using home grown pears instead of peaches. What a meal it all was!! I only had a little leftovers from the entire meal. Will try it again and again.

Reviewed on Dec. 04, 2009 by badkitty

This roast was excellent! There was such a wonderful aroma while it was cooking! It was so flavorful! I served it with mashed potatoes, broccoli and jumbo biscuits, and I think it would be as great over egg noodles because it makes alot of yummy sauce/gravy. I did season my roast and brown it first. I had a three and a half pound roast so I cut it in half. You could easily use a bigger roast because there is alot of gravy as I said before. I added mushrooms because I needed to use them up, and I used red wine (Burgundy) instead of beef broth, red bell pepper instead of green , and shallots instead of onion. I cut up my stewed tomatoes so they would blend in more. I followed the sauce measurements exactly and added a bay leaf. This was so tender and a great roast. Thank you for the recipe! We will enjoy this again-it is one of the better pot roast recipes and far from bland-how we like it!