Melt-in-Your-Mouth Chuck Roast Recipe

4.5 52 55
Melt-in-Your-Mouth Chuck Roast Recipe
Melt-in-Your-Mouth Chuck Roast Recipe photo by Taste of Home
Publisher Photo

Melt-in-Your-Mouth Chuck Roast Recipe

Read Reviews
4.5 52 55
Publisher Photo
My husband and I like chuck roast recipes, so this slow-cooked recipe is terrific. You'll also love how flavorful and tender this comforting roast turns out. —Bette McCumber, Schenectady, New York
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 5 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 5 hours

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

Mix first10 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.
Originally published as Melt-In-Your-Mouth Chuck Roast in Simple & Delicious January/February 2010, p43

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.

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  • 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
  1. Mix first10 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

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Reviews forMelt-in-Your-Mouth Chuck Roast

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Ickda User ID: 9446472 286131
Reviewed Apr. 4, 2018

"It was delicious."

MY REVIEW
Saudbox User ID: 103075 284768
Reviewed Mar. 8, 2018

"Seasoned the roast all over with salt and pepper and browned on all sides in a hot skillet that had 2 tbsp. of olive oil in it before placing on the onions and sliced garlic in the slow cooker. Added carrots, peppers and celery on top and poured the tomatoe mixture over the roast. I find the vegetables don’t get to mushy this way. I also leave out the brown sugar, add thyme and a couple of bay leaves."

MY REVIEW
ccolor1 User ID: 3534054 283683
Reviewed Feb. 13, 2018

"I added a carrot to the vegetables under the roast and a little red wine with only 1 T. of brown sugar. My vegetables were pretty mushy so after removing about half of the tomatoes I used an immersion blender with what was left and made the gravy. Thanks so much for the recipe!"

MY REVIEW
Catherine User ID: 9275294 280303
Reviewed Jan. 1, 2018

"this was a great recipe. ditto on the house smelling great. good flavor and tender. didn't really need a steak knife to eat it. keeper recipe."

MY REVIEW
CyndiZWR User ID: 6999811 277709
Reviewed Nov. 13, 2017

"Made this recipe yesterday and loved it! The flavors were bright, the gravy was delicious on mashed potatoes. And a bonus, the house smelled wonderful all day!"

MY REVIEW
Joyci User ID: 8280638 277448
Reviewed Nov. 8, 2017

"I added 1 tsp. crushed rosemary and 1 tsp. thyme. It's delicious!!!"

MY REVIEW
Cathy User ID: 3166279 276406
Reviewed Oct. 17, 2017

"Just made this last weekend and it was wonderful! Everyone loved it, even the kids! It's definitely a keeper!"

MY REVIEW
meaganteal User ID: 814898 264238
Reviewed Apr. 2, 2017

"This was a split decision. While we loved the meat, the sauce was way to sweet for us. The gravy had a nice thickness, but brown sugar....not for us"

MY REVIEW
rolorocko25 User ID: 8103226 260629
Reviewed Feb. 1, 2017

"My family loved this recipe! So tender and full of flavor. Glad I have a great roast recipe now!"

MY REVIEW
shill_ud User ID: 7490685 258628
Reviewed Dec. 25, 2016

"Followed the recipe as is, just reduced brown sugar to 2 tbsp and I added some baby carrots the last hour of cooking. Absolutely amazing flavor!"

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