Melt in Your Mouth Chuck Roast

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth offers a lighter flavor, while water + bouillon is cost-effective.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine maintains acidity; beef broth adds depth.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is budget-friendly.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Cilantro adds freshness, while green onions are less expensive.

Gather all ingredients: Italian stewed tomatoes, beef broth, ketchup, brown sugar, Worcestershire sauce, prepared mustard, garlic, soy sauce, pepper, onion, green pepper, celery, chuck roast, cornstarch, and cold water.

Slice the onion thinly after halving it.

Halve and slice the medium green pepper.

Chop the celery rib, which should yield about half a cup.

Place the sliced onions, green peppers, and chopped celery in a 5-quart slow cooker.

Put the chuck roast (2.5 pounds) on top of the vegetables in the slow cooker.

In a bowl, mix together the first 10 ingredients: undrained stewed tomatoes, beef broth, ketchup, brown sugar, Worcestershire sauce, prepared mustard, minced garlic, soy sauce, and pepper.

Pour the mixture over the roast and vegetables in the slow cooker.

Cover and cook on low for about 8 hours until the meat is tender.

After cooking, remove the roast and vegetables; save the broth for making gravy if desired.

To make gravy, mix cornstarch with cold water, then add to the broth to thicken.

Serve the roast with rice or mashed potatoes.

Cooking Techniques

Equipment Needed

Spice Level: