Ingredients
- 1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
- 1 boneless beef chuck roast (2 to 3 pounds)
- 2 teaspoons pepper
- 2 tablespoons Worcestershire sauce
- 1 celery rib, chopped
- 1/2 cup beef broth
- 1/2 cup ketchup
- 1 medium green pepper, halved and sliced
- 4 teaspoons prepared mustard
- 3 tablespoons cornstarch
- 3 garlic cloves, minced
- 1/4 cup cold water
- 3 tablespoons brown sugar
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon soy sauce
- 1 large onion, halved and sliced
Directions
- Preparation of Ingredients:
- Wash and slice the onion and green pepper.
- Chop the celery and mince the garlic cloves.
- Measure out all other ingredients as listed.
- Layering in Slow Cooker:
- In a 5-quart slow cooker, place the sliced onion, green pepper, and chopped celery at the bottom.
- Position the chuck roast on top of the vegetables.
- Creating the Sauce:
- In a bowl, combine the Italian stewed tomatoes, pepper, Worcestershire sauce, beef broth, ketchup, mustard, brown sugar, red pepper flakes, and soy sauce. Stir to mix thoroughly.
- Pour this sauce mixture over the chuck roast in the slow cooker.
- Cooking:
- Cover the slow cooker and set it to cook on low heat for 5-6 hours, or until the meat is tender and easily pulls apart with a fork.
- Making the Gravy:
- Remove the roast from the slow cooker and set aside.
- Strain the vegetables and cooking juices from the slow cooker, reserving both.
- Skim any excess fat from the cooking juices and transfer them to a small saucepan.
- Mix cornstarch with cold water until smooth and stir this slurry into the saucepan with the juices.
- Bring the mixture to a boil, then reduce heat and simmer for 1-2 minutes, stirring continuously until the gravy thickens.
- Serving:
- Slice or shred the roast.
- Serve the roast with the cooked vegetables and pour the thickened gravy over the top.
Tips
- Freezing:
- To freeze, place slices of beef and vegetables in freezer-safe containers and top with gravy. Cool before sealing and freezing. Thaw partially in the refrigerator before reheating gently in a covered saucepan, adding broth or water if needed.
- About Chuck Roast:
- Chuck roast comes from the shoulder area of the steer, incorporating parts of the neck, ribs, and upper arm, making it a flavorful but tougher meat cut.
- Tenderizing Chuck Roast:
- For tenderizing, cut the roast into cubes, season with coarse sea salt and pepper, and then roll in wax paper into a log shape. Store in the fridge to marinate and tenderize.
- Additional Uses:
- Chuck roast is versatile for various dishes, from slow-cooked meals to hearty sandwiches. Check out other chuck roast recipes to explore different cooking methods and flavors.
Nutritional Information
- Per Serving (4 ounces of cooked beef with 1/3 cup gravy):
- Calories: 362
- Fat: 15g (Saturated Fat: 6g)
- Cholesterol: 98mg
- Sodium: 880mg
- Carbohydrates: 26g (Sugars: 18g, Fiber: 2g)
- Protein: 31g
This detailed method should guide you through making a flavorful and tender chuck roast, with tips on preparation and additional uses for the meat. Enjoy your meal!
