Melt-In-Your-Mouth Chuck Roast |
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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 6 |
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âMy husband and I like well-seasoned foods, so this recipe is terrific.â Youâll also love how flavorful and tender this comforting roast turns out. Bette McCumber â Schenectady, NY Ingredients:
1 large onion, sliced |
1 medium green pepper, sliced |
1 celery rib, chopped |
1 boneless beef chuck roast (2 to 3 pounds) |
1 can (14-1/2 ounces) italian stewed tomatoes |
1/2 cup beef broth |
1/2 cup ketchup |
3 tablespoons brown sugar |
2 tablespoons worcestershire sauce |
4-1/2 teaspoons prepared mustard |
3 garlic cloves, minced |
1 tablespoon soy sauce |
2 teaspoons pepper |
1/4 teaspoon crushed red pepper flakes |
3 tablespoons cornstarch |
1/4 cup cold water |
Directions:
1. Place the onion, green pepper and celery in a 5-qt. slow cooker; add the roast. In a large bowl, combine the tomatoes, broth, ketchup, brown sugar, Worcestershire sauce, mustard, garlic, soy sauce, pepper and pepper flakes; pour over meat. Cover and cook on low for 5-6 hours or until meat is tender.
2. Remove meat and vegetables; keep warm. Skim fat from cooking juices if necessary; transfer to a small saucepan. Combine cornstarch and cold water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 6 servings.
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