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 Corn starch
    1/4 c  Water; cold
           Prepared mashed potatoes
           - (optional)
 
  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 corn starch 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.
  
  Recipe by Bette McCumber, Schenectady, New York
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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