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.
Course
Entree
Prep Time20minutes
Cook Time5hours
Servings6people
Ingredients
1can(14.5 oz) Italian stewed tomatoes, undrained
½cupbeef broth
½cupketchup
3tbspbrown sugar
2tbspWorcestershire sauce
4tspprepared mustard
3garlic clovesminced
1tbspsoy sauce
2tsppepper
¼tspcrushed red pepper
1large onionhalved and sliced
1medium green pepperhalved and sliced
1celery ribchopped
1boneless beef chuck roast2-3 lbs
3tbspcornstarch
¼cupcold 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.