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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 10 |
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This fork-tender roast is fairly quick for a slow cooker recipe, and is perfect for a busy weekend afternoon.âLinnea Rein of Topeka, Kansas Ingredients:
1 boneless beef chuck roast (4 pounds), trimmed and cut in half |
1 can (8 ounces) tomato sauce |
1/2 cup chopped onion |
1/4 cup water |
1/4 cup cider vinegar |
1/4 cup ketchup |
2 teaspoons worcestershire sauce |
1 teaspoon paprika |
1 teaspoon prepared mustard |
1/2 teaspoon beef bouillon granules |
1/4 teaspoon garlic powder |
1/4 cup cornstarch |
6 tablespoons cold water |
dash salt and pepper |
Directions:
1. Place roast in a 5-qt. slow cooker. Combine the tomato sauce, onion, water, vinegar, ketchup, Worcestershire sauce, paprika, mustard, bouillon and garlic powder; pour over meat. Cover and cook on low for 4-5 hours or until meat is tender.
2. Remove meat and keep warm. Skim fat from cooking juices if necessary; transfer to a large 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. Season with salt and pepper. Serve with roast. Yield: 10 servings.
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