“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
- 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
- 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.
Freeze option: Cool beef and gravy mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in beef reads 165°, stirring occasionally 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.
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