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:

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!
Gloria

Oct 27, 2019

I am making this now while watching the Bills. Instead of ketchup,worst, and brown sugar, I added an open bottle of barbecue sauce which has those ingredients in it anyway. I also finished an open bottle of German stone ground mustard and rinsed the tomato and broth containers with some cabernet. I added 2 chopped carrots as well. Ill let you know how it comes out. Sounds like a perfect fall football day dinner.
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.