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:

Ickda

Apr 4, 2018

It was delicious.
Saudbox

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.
ccolor1

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!
Catherine

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.
CyndiZWR

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!
Joyci

Nov 8, 2017

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

Oct 17, 2017

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

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
rolorocko25

Feb 1, 2017

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

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!