Print Options

 
 
 
 Print

Slow-Cooker Chuck Roast Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 4 hours YIELD:10 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.

Nutritional Facts

5 ounces cooked beef with 1/3 cup gravy equals 337 calories, 17 g fat (7 g saturated fat), 118 mg cholesterol, 312 mg sodium, 7 g carbohydrate, trace fiber, 36 g protein.

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.