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Melt-In-Your-Mouth Chuck Roast

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 Time 20 minutes
Cook Time 5 hours
Servings 6 people

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

  1. 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).
  2. 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.