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

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4.5 45 49
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My husband and I like well-seasoned foods, so this slow-cooked recipe is terrific. You'll also love how flavorful and tender this comforting roast turns out. —Bette McCumber, Schenectady, New York
TOTAL TIME: Prep: 20 min. Cook: 5 hours
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 5 hours
MAKES: 6 servings


  • 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

4 ounces cooked beef with 1/3 cup gravy: 362 calories, 15g fat (6g saturated fat), 98mg cholesterol, 880mg sodium, 26g carbohydrate (18g sugars, 2g fiber), 31g protein.


  1. Mix first10 ingredients. Place onion, green pepper and celery in a 5-qt. slow cooker; place roast over top. Pour tomato mixture over roast. Cook, covered, on low until meat is tender, 5-6 hours.
  2. Remove roast. Strain cooking juices, reserving vegetables. Transfer 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 roast and vegetables with gravy.
    Freeze option: Place sliced beef 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

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meaganteal User ID: 814898 264238
Reviewed Apr. 2, 2017

"This was a split decision. While we loved the meat, the sauce was way to sweet for us. The gravy had a nice thickness, but brown sugar....not for us"

rolorocko25 User ID: 8103226 260629
Reviewed Feb. 1, 2017

"My family loved this recipe! So tender and full of flavor. Glad I have a great roast recipe now!"

shill_ud User ID: 7490685 258628
Reviewed Dec. 25, 2016

"Followed the recipe as is, just reduced brown sugar to 2 tbsp and I added some baby carrots the last hour of cooking. Absolutely amazing flavor!"

robbiejackson User ID: 4907377 256743
Reviewed Nov. 13, 2016

"Really good flavors! I cooked it all day but will reduce the cooking time to what's listed next time. The meat was a little dry even with the sauce. Makes great gravy!"

ChrisD1717 User ID: 8325994 256133
Reviewed Oct. 30, 2016

"This had a delicious mix of flavors. Will probably hold back on garlic next time. Roast was so tender. Only change I made was using cornstarch and beef broth to make gravy. Will definitely make again."

Chriskf I capua User ID: 8959115 255900
Reviewed Oct. 25, 2016

"Worst pot roast ever! My mouth is still caving in from the acidic flavors. Can't drink enough water to get rid of that taste. I'm a good cook, and love pot roast, not this one. Horrible!"

karinavalerie User ID: 4330793 254810
Reviewed Sep. 29, 2016

"I loved this. It was pretty easy and tasted delicious. It goes perfectly with mashed potatoes. The seasoning was right on (although I always use a bit of extra seasoning)."

dranne15 User ID: 8560423 234131
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."

Swank77 User ID: 3435863 231140
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!!"

gregandlory User ID: 6527082 219522
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!"

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