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 beef chuck 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.

Test Kitchen Tips

Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar.

Worcestershire sauce was originally considered a mistake. In 1835, an English lord commissioned two chemists to duplicate a sauce he had tried in India. The pungent batch was disappointing and wound up in their cellar. When the pair stumbled upon the aged concoction 2 years later, they were pleasantly surprised by its unique taste.

If you like this recipe, you'll love our other mouth-watering roasts.

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.

Reviews

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Average Rating:

Lisa

Oct 15, 2019

I was a bit disappointed with this. I followed the recipe to at "T" and the meat was tough and I didn't particularly care for the seasonings. Needless to say, I will not be making this recipe again. :(
Brenda

Oct 2, 2019

I agree with Sue, no need to be rude here, over a recipe. I haven't made this recipe yet, but I will, and I will refer to all the comments and make it mine.
Kellie

Oct 2, 2019

We absolutely love this recipe. Have made it twice now and can't rave enough about it. So yummy!
Flam

Sep 13, 2019

A very nice start for a recipe, though I decided to replace the ketchup with tomato puree and reduced the sugar. As I see it, recipes are only a guideline. For those that found it too sweet. have a go with these changes.
Maci

Jun 16, 2019

So delicious! I chose to pressure cook the meat it literally melted in your mouth! The flavor was just right! Grandparents came over and we all enjoyed this dinner together ??
sarah2830

Apr 28, 2019

I was not impressed with this recipe as the gravy was just too sweet.
Kay

Mar 24, 2019

I followed some of the reviews here, but I should've stick with the recipe. I cut the sugar to just 1 TBSP and it wasn't enough. The tomatoes and ketchup were acidic, need that sugar which I added later along with cornstarch. I think it was delicious, but will cook longer next time, only had 4 hours today.
nancy moye

Mar 13, 2019

I will make it again but will definitely leave out the brown sugar. Didn't really like the sweetness.
jasonmisty

Feb 24, 2019

This was the best chuck roast recipe I've had in a long time, moist and meaty. My whole family enjoyed it, even my son who doesn't care for tomatoes. This recipe is a keeper!
alen31

Feb 10, 2019

This dish was WAY too sweet for my liking. It was moist and the meat well cooked (we did ours in the oven at 325 for 1-3/4 hours). The addition of so much cornstartch at the end made the "gravy" chalky - perhaps just less of it would have sufficed. Perhaps if we had not seared the meat or sauteed the vegetables prior to putting the roast back in and topping with tomato mixture, this dish may have turned out more savory. We won't make this again.