Slow Cooker Chuck Roast

Good afternoon bloggers! It's been a few days since I've come around. I was occupied with a beast of a challenge. Sadly, it wasn't a cooking challenge either. Actually, I was writing a business plan. I'm an up and coming photographer . Well, our meal today is a celebration for a job well done! I'm not just talking about my business plan. I'm talking about your kids getting amazing grades in school, or that job promotion you deserved. This celebration is for anyone and everyone. It's a job well done for being the best darn person you can be! Now, let's get into the kitchen and make some food!

Chuck Roast

You will need:

• 1 large onion, sliced
• 1 medium green pepper, sliced
• 1 celery rib, chopped
• 1 boneless beef chuck roast
• 1 can Italian stewed tomatoes
• 1/2 cup beef broth
• 1/2 cup ketchup
• 3 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 4.5 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

Ready?

1. Place the onion, green pepper and celery in a 5 quart slow cooker, then add the roast. 
2. In a large bowl, combine the tomatoes, broth, ketchup, brown sugar, Worcestershire sauce, mustard, garlic, soy sauce, pepper and pepper flakes. 
3. Pour the mixture over the meat. 
4. Cover and cook on low for 5 to 6 hours or until the meat is tender. 
5. Remove the meat and vegetables, but keep them warm. 
6. Skim the fat from the cooking juices if necessary and transfer to a small saucepan. 
7. Combine the cornstarch and cold water until smooth, then stir into the cooking juices. 
8. Bring to a boil. 
9. Cook and stir for 2 minutes or until thickened. 
10. Serve with the roast.
11. Enjoy!

Thank you for joining me today. Thank you for being an amazing person who succeeds in life. I hope you come back and join me for another scrumptious meal. Happy blogging to all! <3