Melt in Your-Mouth Chuck Roast


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 corn-starch
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


Combine the first ten ingredients. In a 5-quart slow cooker, combine the onion, green pepper, and celery; place the roast on top. Pour the tomato sauce over the roast. Cook on low for 5-6 hours, covered, until meat is tender.
Remove the roast from the pan. Reserving the vegetables, strain the cooking juices. Skim the fat from the juices and transfer to a small saucepan. Stir together corn-starch and water until smooth, then add to the cooking juices. Bring to a boil, then cook and stir for 1-2 minutes, or until the sauce has thickened. With gravy, serve the roast and vegetables.

Melt-in-Your-Mouth Chuck Roast Tip’s

  1. Is it possible to freeze Chuck Roast Melt-in-Your-Mouth?

Fill freezer containers halfway with sliced beef and vegetables, then top with gravy. Allow to cool and then freeze. Refrigerate until partially thawed before using. In a covered saucepan, slowly heat through, stirring gently and adding a little broth or water if necessary.

  1. Is Chuck roast a type of meat.

The shoulder area of the steer, as well as pieces of the neck, ribs, and upper arm, are used to make chuck roast. It comes from a large section of the animal and is usually a cheap cut of meat.

  1. What is the best way to tenderize chuck roast?

Chuck roast should be tenderized with a process called “raisining”. A couple of quick steps will have the chuck roast ready to be used in a variety of recipes.

First, cut the chuck into cubes. Then, sprinkle with coarse sea salt and pepper and toss to coat. Finally, place the seasoned beef on a large piece of waxed paper or parchment paper and roll it up into one big log about 1 inch thick. This can be done in advance, with the chuck wrapped in plastic and stored in the refrigerator.

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