My notes: Bill really liked this. I made it with a london broil and added noodles to the crock pot in the last half hour. I think it would be better with mashed potatoes. Very spicy, cut down a little on the crushed peppers, they seem to strengthen in the crock pot.
My husband and I like
well-seasoned foods, so this slow-cooked recipe is terrific. You'll
also love how flavorful and tender this comforting roast turns out.
—Bette McCumber, Schenectady, New York
Ingredients
- 1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
- 1/2 cup beef broth
- 1/2 cup ketchup
- 3 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 4 teaspoons prepared mustard
- 3 garlic cloves, minced
- 1 tablespoon soy sauce
- 2 teaspoons pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 large onion, halved and sliced
- 1 medium green pepper, halved and sliced
- 1 celery rib, chopped
- 1 boneless beef chuck roast (2 to 3 pounds)
- 3 tablespoons cornstarch
- 1/4 cup cold water
Directions
- 1. Mix first10 ingredients. Place onion, green pepper and celery in a 5-qt. slow cooker; place roast over top. Pour tomato mixture over roast. Cook, covered, on low until meat is tender, 5-6 hours.
-
2.
Remove roast. Strain cooking juices, reserving vegetables. Transfer
juices to a small saucepan; skim fat. Mix cornstarch and water until
smooth; stir into cooking juices. Bring to a boil; cook and stir until
thickened, 1-2 minutes. Serve roast and vegetables with gravy.
Freeze option: Place sliced beef and vegetables in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered saucepan, stirring gently and adding a little broth or water if necessary. Yield: 6 servings.
Nutritional Facts
4 ounces cooked beef with 1/3 cup gravy:
362 calories, 15g fat (6g saturated fat), 98mg cholesterol, 880mg
sodium, 26g carbohydrate (18g sugars, 2g fiber), 31g protein.
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