Name: Slow-Cooker Chuck Roast
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Yield: 6 servings
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

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

Instructions

1 Combine the ingredients

2 Combine the tomatoes and their juices, the beef broth, ketchup, brown sugar, Worcestershire sauce, prepared mustard, garlic, soy sauce and red pepper flakes in a bowl. Place the roast in the slow cooker and top with the tomato mixture.

3 Top with vegetables

4 Add the onions, bell pepper and celery to your slow cooker, on top of the roast and tomato mixture.

5 Cook the roast

6 Secure the lid and cook on low for five to six hours or until the meat becomes fork-tender. Editor's Tip: The internal temperature for slow-cooked chuck roast should read around 195°F on your instant-read meat thermometer. Texture-wise, the meat should be fork-tender.

7 Make the gravy

8 Take the roast out of the slow cooker and set it on a plate. Strain the cooking juices into a bowl, and set the vegetables aside. Pour the juices into a small pot, skim off and discard any fat floating on the surface. Whisk the cornstarch and water in a small bowl, then mix it into the cooking juices. Bring to a boil over medium-high heat, occasionally stirring until the gravy has thickened, about one to two minutes. Serve the roast and vegetables with a generous splash of gravy.