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Melt-in-Your-Mouth Chuck Roast

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
  • Total Time
    Prep: 20 min. Cook: 5 hours
  • Makes
    6 servings


  • 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


  • 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.


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    Average Rating:
    • marinerpat
      Jul 3, 2020

      Delicious!! Will definitely make this again.

    • Dui
      Jul 1, 2020

      Half cup of ketchup and 3 spoons of brown sugar? Are we making desert?

    • Mary
      Jun 30, 2020

      Chuck/pot roasts are by nature a sinewy muscle meat so if you find it chewy it means you have no cooked it long enough. All slow cookers, like all ovens are different so you have to adjust your cooking time accordingly. And people please...if you know you don’t like sweet, if you know you don’t like “tomatoey” or spice then don’t make the recipe and keep the negativity to yourselves. Great recipe as written. My family LOVED it!

    • Mamabump
      Jun 30, 2020

      haven't tried it because I cant eat tomatoes and red pepper flakes are too spicy for me. I want to make it but need to alter the recipe. Help

    • stu
      Jun 30, 2020

      It's not rude to dissect a recipe and articulate why, in your opinion, you don't like it or how to improve it. Chefs will favour some ingredients over others because they prefer them, but that doesn't mean home tasters can't disagree, as everyone has a different opinion. Some haven't even tried it and make comments - which could be considered - rude.

    • Jf
      Jun 10, 2020

      This my go to ROAST. Never a bad meal. Yum, yum, yum

    • Nathalie
      Jun 4, 2020

      This was super delicious! A bit too spicy for the kids thou, so I guess i'll add less chili flakes the next time. But speaking for myself, it was flawless.

    • sjpoor
      Jan 30, 2020

      This was definitely too sweet. My husband loved it. I tasted it before serving and started adding lemon juice to tame down and that helped a little. Next time I try a new recipe I will read the reviews to the end and adjust accordingly. The meat was tender enough but just too sweet. I would suggest to anyone else to not add the brown sugar until the end and then start with one teaspoon, not 3 tablespoons. The only thing I did differently besides the lemon juice was I used diced Italian tomatoes not stewed because I didn't realize I had used the wrong tomato until today. That shouldn't have made any difference.

    • larastil
      Jan 15, 2020

      absolutely delicious! The only modification I made was adding baby carrots with the other veegetables.

    • Laura
      Nov 24, 2019

      My Grandma used to make a chuck roast and this recipe is almost the same. I made it for dinner tonight and my 84 year old Mother was dancing in her chair as she ate. My husband had 3 helpings as did I!