- 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
- 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.
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.
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
"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."
"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!!"
"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!"
"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."
"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...."