This fork-tender roast is fairly quick for a slow cooker recipe, and is perfect for a busy weekend afternoon.—Linnea Rein of Topeka, Kansas
- 1 boneless beef chuck roast (4 pounds), trimmed and cut in half
- 1 can (8 ounces) tomato sauce
- 1/2 cup chopped onion
- 1/4 cup water
- 1/4 cup cider vinegar
- 1/4 cup ketchup
- 2 teaspoons Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon prepared mustard
- 1/2 teaspoon beef bouillon granules
- 1/4 teaspoon garlic powder
- 1/4 cup cornstarch
- 6 tablespoons cold water
- Dash salt and pepper
- Place roast in a 5-qt. slow cooker. Combine the tomato sauce, onion, water, vinegar, ketchup, Worcestershire sauce, paprika, mustard, bouillon and garlic powder; pour over meat. Cover and cook on low for 4-5 hours or until meat is tender.
- Remove meat and keep warm. Skim fat from cooking juices if necessary; transfer to a large 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. Season with salt and pepper. Serve with roast. Yield: 10 servings.
Originally published as Slow-Cooker Chuck Roast in Simple & Delicious May/June 2008, p18
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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