Melt-in-Your-Mouth Chuck Roast

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
Instructions Method: Mix first 10 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. 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. Source: https://www.tasteofhome.com/recipes/melt-in-your-mouth-chuck-roast/

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