Ingredients
1 can (14-1/2 ounces) Italian stewed tomatoes, undrained1/2 cup beef broth1/2 cup ketchup3 tablespoons brown sugar2 tablespoons Worcestershire sauce4 teaspoons prepared mustard3 garlic cloves, minced1 tablespoon soy sauce2 teaspoons pepper1/4 teaspoon crushed red pepper flakes1 large onion, halved and sliced1 medium green pepper, halved and sliced1 celery rib, chopped1 boneless beef chuck roast (2 to 3 pounds)3 tablespoons cornstarch1/4 cup cold water
Preparation
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.
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.
