MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow-Cooker Chuck Roast
Categories: Beef, Vegetables, Herbs, Chilies
Yield: 12 servings

3 lb Boneless beef chuck roast
14 1/2 oz Can Italian stewed tomatoes;
- undrained
1/2 c Beef broth
1/2 c Ketchup
3 tb Brown sugar
2 tb Worcestershire sauce
4 ts Prepared mustard
3 cl Garlic; minced
1 tb Soy sauce
2 ts Pepper
1/4 ts Crushed red pepper flakes
1 lg Onion; halved, sliced
1 md Bell pepper; halved, sliced
1 Celery rib; chopped
3 tb Cornstarch
1/4 c Cold water
Prepared mashed potatoes;
- opt

Place roast in a 5 qt. slow cooker. In a large bowl, mix the next 10
ingredients; pour over roast. Top with onion, green pepper and celery.
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
and if desired, mashed potatoes.

Bette McCumber, Schenectady, New York

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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