My husband and I love this recipe for slow-cooked chuck roast. Also, you’ll enjoy how flavorful and tender this robust beef chuck roast is.
Prep time: 20 min. Cook time: 5 hours Makes: 6 servings
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 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
Directions:
- 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
Choosing a chuck roast of high quality means looking for one with marbling, which keeps the meat moist and tender during cooking.
Season the meat liberally: To improve the flavor of the meat, combine salt, pepper, garlic powder, and other ingredients.
Before to cooking, sear the chuck roast in a hot skillet or Dutch oven to seal in the juices and enhance the flavor of the meat.
Cook the meat slowly: Slow cooking techniques, such as braising or slow roasting, will assist the meat become tender and juicy by breaking down the connective tissue.
Liquid should be added to the cooking vessel to create a tasty cooking liquid that will keep the meat moist and soft. Examples of liquids to add to the cooking vessel are beef broth, red wine, or tomato sauce.
Check the internal temperature of the roast using a meat thermometer; it should be 145°F for medium-rare or 160°F for medium.
Rest the meat: To ensure that the cooked roast is soft and tasty, let it sit for at least 10 minutes after cooking. This will allow the juices to evenly flow throughout the flesh.