I stole this recipe for Melt-In-Your-Mouth Chuck Roast from tasteofhome.com who stole it from Bette McCumber from Schenectady, NY. This tasty roast cooks in the slow cooker until tender. First onions and celery are placed in the bottom of a sprayed slow cooker. Then the meat is placed on top. A mixture of canned tomatoes, brown sugar, Worcestershire sauce, mustard, garlic, soy sauce and seasonings is poured over the meat. After cooking for cooking for several hours, gravy is made in a small sauce pan with the cooking juices, cornstarch and water. The roast is several with the vegetables and gravy. Using the slow cooker for this roast means the clean-up for prep can be done hours before eating.
Place 1 large sliced onion, 1 sliced green pepper and 1 diced celery rib in a 5 qt slow cooker.
Then in a skillet sear a boneless beef chuck roast (2-3 lbs). Place the meat on top of the vegetables.
The ingredients that the roast cook in are: 1 can (14.5 oz) Italian stewed tomatoes, ½ cup beef broth, ½ cup ketchup, 3 tbsp brown sugar, 2 tbsp Worcestershire sauce, 4 tsp prepared mustard, 3 garlic cloves, 1 tbsp soy sauce, 2 tsp pepper and ¼ tsp crushed red pepper.
Next mix together the ingredients and pour over the meat.
Cook, covered, on LOW until meat is tender (5-6 hours).
Then remove roast. Strain cooking juices, reserving vegetables.
Next 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. Slice the roast.
Serve roast with vegetables and gravy.
If you liked the recipe for Melt-In-Your-Mouth Chuck Roast you can try other roast recipes like Creamy Mushroom Beef Chuck Roast, Italian Pot Roast with Parmesan Risotto, Slow Cooker Pot Roast or Epic Chunky Beef and Mushroom Pie.
Melt-In-Your-Mouth Chuck Roast
Ingredients
- 1 can (14.5 oz) Italian stewed tomatoes, undrained
- ½ cup beef broth
- ½ cup ketchup
- 3 tbsp brown sugar
- 2 tbsp Worcestershire sauce
- 4 tsp prepared mustard
- 3 garlic cloves minced
- 1 tbsp soy sauce
- 2 tsp pepper
- ¼ tsp crushed red pepper
- 1 large onion halved and sliced
- 1 medium green pepper halved and sliced
- 1 celery rib chopped
- 1 boneless beef chuck roast 2-3 lbs
- 3 tbsp cornstarch
- ¼ cup cold water
Instructions
-
Mix together the first 10 ingredients. Place onion, green pepper and celery in a 5 qt slow cooker; place roast on top. Pour tomato mixture over meat. 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 with vegetables and gravy.
Recipe Notes
I sear the roast in a skillet before placing in the slow cooker.