Melt-in-Your-Mouth Chuck Roast

Name: Melt-in-Your-Mouth Chuck Roast
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 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

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

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.

Nutrition 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.

Originally published as Melt-in-Your-Mouth Chuck roast in Simple & Delicious January/February 2010

Reviews

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Average Rating:

Trudy

Jan 21, 2019

Roast was moist. The gravy was much to sweet for me; I believe it was the 3Tbsp. of brown sugar. I don't believe I will cook this again.
Sue

Jan 20, 2019

Wow... absolutely delicious and easy recipe! My husband and I both love chuck roast, so we are happy to have a different and new favorite way to prepare it now! I don't care for spicy food, so I simply omitted the black pepper when I cooked this, and my husband was happy to simply add some to his taste after it had cooked. I also added potatoes and carrots to the crockpot. Fabulous recipe that we will enjoy over and over. Loved the sweet flavor, and that there was so much of the juice. I do wish to comment on the few extremely negative comments here, which I found appallingly rude. Most of us know what flavor profiles we prefer and can get an idea of how a recipe will turn out by its ingredients. If you know you don't like" sweet meat" and sauces, or spicy flavors, then alter the recipe accordingly, rather than making such rude comments about the recipe. We don't all love the same things...but we can all be kind to one another, even if we disagree about a recipe!
ChefSherryB

Nov 12, 2018

I won't be making this again no matter how easy it was to prepare. The sauce had too much tomato and was just too spicy tasting for my taste. I didn't make any changes to the recipe.
Sue

Nov 8, 2018

I wasted a good chuck roast on this. This recipe Tasted like a sweet Swiss steak recipe not a roast recipe! Very disappointed.
Appy_Girl

Nov 6, 2018

Liked the Robust, clean taste of this one. It was a nice. Change for my hubby and I. I did cut back on the brown sugar by 1 Tbs. I might suggest starting with one and add accordingly. I also used carrots instead of the green pepper. Upped the broth to a full cup and braised in oven for about 7 hours at 250 degrees. I also seared the meat before baking . The taste is quite tomato like and it was most enjoyable.
Bill

Nov 6, 2018

Could you substitute pork butt for the beef?
Iloveflorida

Nov 6, 2018

Pot roast is one of my favorite meals. But I never could get it tender. This should solve all my problems. Thank you.
Laurel

Oct 16, 2018

The flavor of the base was awesome, we both lived it. My problem stems from the cut of beef. Chuck roast us stringy at best, for me, and it turned out tough. Again. I broened i and cooked low and slow for a 2.5 lb roast. He said it was inedible ??. I agree. What am i doing wrong, or should we use a different cut, and which one? Thanks!
jackie.baker

Oct 7, 2018

Made this for Sunday dinner, it was delicious; So much flavor. Everyone had seconds. Will definitely make this again.
Catherine

Oct 3, 2018

I made several changes based on my family’s preferences. I browned the 6 pound chuck on all sides in a cast iron pan. I used four times the amounts of onions, celery and carrots (putting them through the grater on the food processor. I also added grated mushrooms (2 lbs) and used sweet red peppers Instead of green. I sautéed this mixture after I took out the browned chuck. Added all to the crockpot and used the tomato’s in top. I omitted the brown sugar and added 3 bay leaves. It was fantastic! Oh didn’t use the garlic.