Melt in your Mouth Chuck Roast

By izzie

Ingredients

• 1 large onion, sliced
• 1 medium green pepper sliced
• 1 celery rib, choped
• 1 boneless beef chuck roast (2-3 lbs.)
• 1 can (14 1/2oz.) Italian stewed tomatoes
• 1/2 cup beef broth
• 1/2 cup ketchup
• 3 tbsp. brown sugar
• 2 tbsp. Worcestershire sauce
• 4 1/2 tsp. prepared mustard
• 3 garlic cloves, minced
• 1 tbsp. soy sauce
• 2 tsp. pepper
• 1/4 tsp. crushed red pepper flakes
• 3 tbsp. cornstarch
• 1/4 cup cold water

Preparation

Step 1

Place the onion, green pepper and celery in a 5 quart 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.