Slow-Cooker Chuck Roast

By Addie

This fork-tender roast is fairly quick for a slow cooker recipe, and is perfect for a busy weekend afternoon.—Linnea 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
• 1 dash salt and pepper

Preparation

Step 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.

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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REVIEWS:

This was just ok. My family didn't care for the taste of the gravy.

This was so good! I was planning on using the beef in a different recipe, but once I tasted it, I thought it was too good so we just ate it as it was. This is definitely my go-to roast recipe now.

Had Mother-in-law over for dinner~ everyone loved the roast. And no one had any idea I used coffee!

Pretty good....not great. I probably won't make this again-forgettable recipe.