Melt-In-Your-Mouth Chuck Roast Recipe

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

Preparation

Step 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.

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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REVIEWS -

I'm not usually a roast beef fan, but this was truly delicious. I too was afraid of the amount of pepper, but it works. I also added 4 carrots, 4 parsnips, & 2 potatoes half way through the time, they were a bit over cooked next time I will cut the veggies chunkier and may even add some turnip. Best ever roast beef.

This was wonderful!!! Great flavor....my Husband raved about it. Used low sodium vegetable stock and italian diced tomatoes. Love how you can switch it up and it still is delicious.

The sauce was incredible in this recipe. Very easy to prepare and the flavor was awesome. Made the recipe as it states except I forgot to add the stewed tomatoes. My only negative comment is that the chuck roast was fatty and had gristle to it, but that is not the fault of the recipe itself. Will definitely make again using a different type roast.

So easy to put together, ingredients are all things that I have stocked in my pantry so super convenient... great flavor and very tender!

The Taste of Home magazine's Casseroles Slow Cooker & Soups 2011 cover and this recipe are different. Where can I find the the recipe for the Melt in Your Mouth Chuck Roast as featured on the cover of the magazine?

It was very good.

I am not a roast person at all but this sounded like it would be very good so decided to try it. It was wonderful and so tender. I wondered if there would be too much sauce, and there was quite a bit but it was super good over the roast and mashed potatoes. I would make this again!

Used a buffalo roast. So tender could cut with a fork. Great flavor.

This Roast was DELICIOUS!! Just made for dinner last night and everyone raved about it. This will definitely be a new staple at my house!! Try it ~ you won't be disappointed!

My son and husband raved about this easy meal.

This is just delicious! Even my 3 year old who usually refuses meat (hot dogs don't count, ha ha) liked this one.

I left out the red pepper flakes because I didn't have those. When I was putting this together, I wondered if 2 teaspoons of black pepper was going to be way too much. But it makes the gravy awesome! I served this with mashed potatoes which were just amazing with the delicious gravy.

Try this - you won't be disappointed.

Fantastic!!! I made this for Christmas Eve dinner. It was such a hit. Everyone asked for the recipe before they left. Absolutely delicious! I added potatoes, baby carrots and mushrooms also. I don't have a slow cooker so I baked it in a covered roasting pan at 325 degree for 4 and half hours. ( I added the mushrooms towards the end) Best recipe ever!!

I just served it to my daughter and son-in-law and it was a hit. I served the sauce over long grain rice, along with acorn squash,cream corn and hot rolls. I made the peach crisp delight using home grown pears instead of peaches. What a meal it all was!! I only had a little leftovers from the entire meal. Will try it again and again.

This roast was excellent! There was such a wonderful aroma while it was cooking! It was so flavorful! I served it with mashed potatoes, broccoli and jumbo biscuits, and I think it would be as great over egg noodles because it makes alot of yummy sauce/gravy. I did season my roast and brown it first. I had a three and a half pound roast so I cut it in half. You could easily use a bigger roast because there is alot of gravy as I said before. I added mushrooms because I needed to use them up, and I used red wine (Burgundy) instead of beef broth, red bell pepper instead of green , and shallots instead of onion. I cut up my stewed tomatoes so they would blend in more. I followed the sauce measurements exactly and added a bay leaf. This was so tender and a great roast. Thank you for the recipe! We will enjoy this again-it is one of the better pot roast recipes and far from bland-how we like it!