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

Melt-in-Your-Mouth Chuck Roast Recipe

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4.5 38
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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
TOTAL TIME: Prep: 20 min. Cook: 5 hours
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 5 hours
MAKES: 6 servings

Ingredients

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

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.

Directions

  1. Mix first ten ingredients. Place onion, green pepper and celery in a 5-qt. slow cooker; top with roast. Cover with tomato mixture. Cook, covered, on low until meat is tender, 5-6 hours.
  2. Remove beef and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.
    Freeze option: Place sliced pot roast and vegetables in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered saucepan, stirring gently and adding a little broth or water if necessary.
    Yield: 6 servings.
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.


Reviews for Melt-in-Your-Mouth Chuck Roast

AVERAGE RATING
(35)
RATING DISTRIBUTION
5 Star
 (26)
4 Star
 (4)
3 Star
 (2)
2 Star
 (2)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Oct. 6, 2015

"This went over real well with the family. My 3 and half year old granddaughter asked for seconds. I did alter the recipe by using Mexican style stewed tomatoes. Tasted awesome."

MY REVIEW
Reviewed Aug. 13, 2015

"Very flavorful and tasty. I did not use the green pepper out of preference. The gravy turned out wonderfully and it was very little work to put all together. All ingredients on hand as well, which I always appreciate!!"

MY REVIEW
Reviewed Feb. 2, 2015

"YUM YUM YUM. Skipped the celery and green pepper (Not a fan.) Skipped the red peppers (my kids are wimps, LOL...jk) Absolutely LOVED this dish even without those ingredients. All four of us declared this a keeper!"

MY REVIEW
Reviewed Dec. 23, 2014

"Either I have been cooking chuck roast wrong all my life or this is just the best I've tasted. It is true, it melts right in your mouth. Did not use sugar, however, it was still so favorable. mmmm...good."

MY REVIEW
Reviewed Aug. 13, 2014

"I used a beef tender chuck roast.... It was so tough and definitely a bit too sweet. So I think I just used the wrong cut of meat...."

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