Ingredients
1 large onion, sliced
1 medium green pepper, sliced
1 celery rib, chopped
1 boneless beef chuck roast (2 to 3 pounds)
1 can (14-1/2 ounces) Italian stewed tomatoes
1/2 cup beef broth
1/2 cup ketchup
3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
4-1/2 teaspoons prepared mustard
3 garlic cloves, minced
1 tablespoon soy sauce
2 teaspoons pepper
1/4 teaspoon crushed red pepper flakes
3 tablespoons cornstarch
1/4 cup cold water
Directions
1. Place the onion, green pepper and celery in a 5-qt. slow cooker; add the roast. In a large bowl, combine the tomatoes, broth, ketchup, brown sugar, Worcestershire sauce, mustard, garlic, soy sauce, pepper and pepper flakes; pour over meat. Cover and cook on low for 5-6 hours or until meat is tender. Or roast in oven.
2. Remove meat and vegetables; keep warm. Skim fat from cooking juices if necessary; transfer to a small saucepan. Combine cornstarch and cold water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 6 servings.
Shredded Beef Tacos:I also used this for shredded beef tacos.. (put the well cooked roast and some sauce in sturdy mixer like the KitchenAid and slightly blend until shredded) ..heat corn tortillas that have been brushed lightly with olive oil in hot skillet, serve with shredded beef, shredded cheese and minced onion, plain yogurt and salsa verde....or what ever toppings you like....warm and serve...
Read more: http://www.tasteofhome.com/recipes/melt-in-your-mouth-chuck-roast/print#ixzz3Q7Em7849
