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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 38 42
Publisher Photo
“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

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 .

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.
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
(42)
RATING DISTRIBUTION
5 Star
 (31)
4 Star
 (5)
3 Star
 (3)
2 Star
 (2)
1 Star
 (1)
MY REVIEW
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MY REVIEW
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."

MY REVIEW
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!!"

MY REVIEW
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!"

MY REVIEW
dickeyde User ID: 8178291 215671
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
Smithcarly18 User ID: 7453664 210103
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
danielleylee User ID: 4484886 175353
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
kellyd3 User ID: 7543136 158390
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
Yolandaeason47 User ID: 7399776 210102
Reviewed Sep. 8, 2013

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

MY REVIEW
CarolynTurnerClark User ID: 7311881 210101
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
kikip32 User ID: 7270636 94280
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!!!"

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