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Melt-in-Your-Mouth Chuck Roast Recipe

Melt-in-Your-Mouth Chuck Roast Recipe

“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 YIELD: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

Directions

  • 1. Mix first ten 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.

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.

Reviews for Melt-in-Your-Mouth Chuck Roast

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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...."

MY REVIEW
Reviewed Jan. 9, 2014

"Most definitely melt in your mouth for sure!! The spices permeate the meat. Good flavor combination. This dish goes well with a baked potato or mashed potatoes. Nice twist on a classic dish."

MY REVIEW
Reviewed Dec. 17, 2013

"My family enjoyed this. After reading the other reviews before making it, I omitted the sugar and waited until the last two hours to put in the green peppers. Didn't miss the sugar and the peppers were still mushy but was very flavorful. We'll make it again!"

MY REVIEW
Reviewed Sep. 8, 2013

"Kind of spicy and too sweet. Didn't like tomatoes and ketchup"

MY REVIEW
Reviewed Jun. 22, 2013

"This was wonderful, truly melt in your mouth AND if you use gluten free soy sauce it becomes GF, which means the kids get gravy over their mashed potatoes!!!"

MY REVIEW
Reviewed May. 22, 2013

"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!!!"

MY REVIEW
Reviewed Mar. 13, 2013

"Moist but too sweet! Would not taste any other flavors. Ut brown sugar. Peppers. Were way too soft. Would recommend adding in last 2hours."

MY REVIEW
Reviewed Feb. 17, 2013

"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."

MY REVIEW
Reviewed Feb. 13, 2013

"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."

MY REVIEW
Reviewed Jan. 29, 2013

"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."

MY REVIEW
Reviewed Dec. 3, 2012

"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."

MY REVIEW
Reviewed Jun. 11, 2012

"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!"

MY REVIEW
Reviewed Apr. 17, 2012

"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!"

MY REVIEW
Reviewed Mar. 27, 2012

"Added 2 medium carrots, tasted great."

MY REVIEW
Reviewed Mar. 5, 2012

"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."

MY REVIEW
Reviewed Feb. 6, 2012

"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."

MY REVIEW
Reviewed Feb. 6, 2012

"All five of my family members loved this recipe. It was delicious."

MY REVIEW
Reviewed Feb. 2, 2012

"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."

MY REVIEW
Reviewed Jan. 24, 2012

"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."

MY REVIEW
Reviewed Jan. 24, 2012

"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."

MY REVIEW
Reviewed Jan. 16, 2012

"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."

MY REVIEW
Reviewed Dec. 16, 2011

"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."

MY REVIEW
Reviewed Dec. 5, 2011

"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."

MY REVIEW
Reviewed Jun. 27, 2011

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

MY REVIEW
Reviewed Jan. 29, 2011

"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?"

MY REVIEW
Reviewed Aug. 15, 2010

"It was very good."

MY REVIEW
Reviewed Jun. 2, 2010

"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!"

MY REVIEW
Reviewed Feb. 11, 2010

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

MY REVIEW
Reviewed Feb. 5, 2010

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

MY REVIEW
Reviewed Feb. 5, 2010

"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!"

MY REVIEW
Reviewed Jan. 21, 2010

"My son and husband raved about this easy meal."

MY REVIEW
Reviewed Jan. 21, 2010

"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."

MY REVIEW
Reviewed Dec. 26, 2009

"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!!"

MY REVIEW
Reviewed Dec. 20, 2009

"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."

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.