Description
Packed with tender beef and vegetables and served in a rich gravy, this slow-cooker chuck roast is a hearty, delicious dinner any night of the week.
Ingredients
- 1 boneless beef chuck roast (2 to 3 pounds)
- 1 can (14-1/2 ounces) italian stewed tomatoes, undrained
- 1/2 cup beef broth
- 1/2 cup ketchup
- 3 tablespoons brown sugar
- 2 tablespoons worcestershire sauce
- 4 teaspoons prepared mustard
- 3 garlic cloves, minced
- 1 tablespoon soy sauce
- 2 teaspoons pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 large onion, halved and sliced
- 1 medium green pepper, halved and sliced
- 1 celery rib, chopped
- 3 tablespoons cornstarch
- 1/4 cup cold water
- prepared mashed potatoes, optional
Directions
- Place roast in a 5-qt. slow cooker. In a large bowl, mix the next 10 ingredients; pour over roast. Top with onion, green pepper and celery. Cook, covered, on low until meat is tender, 5-6 hours.
- Remove roast. Strain cooking juices, reserving vegetables. Transfer juices to a small saucepan; skim fat. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve roast and vegetables with gravy and if desired, mashed potatoes.
