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INGREDIENTS
1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
1 boneless beef chuck roast (2 to 3 pounds)
2 teaspoons pepper
2 tablespoons Worcestershire sauce
1 celery rib, chopped
1/2 cup beef broth
1/2 cup ketchup
1 medium green pepper, halved and sliced
4 teaspoons prepared mustard
3 tablespoons corn-starch
3 garlic cloves, minced
1/4 cup cold water
3 tablespoons brown sugar
1/4 teaspoon crushed red pepper flakes
1 tablespoon soy sauce
1 large onion, halved and sliced
INSTRUCTIONS
- Combine the first ten ingredients. In a 5-quart slow cooker, combine the onion, green pepper, and celery; place the roast on top. Pour the tomato sauce over the roast. Cook on low for 5-6 hours, covered, until meat is tender.
- Remove the roast from the pan. Reserving the vegetables, strain the cooking juices. Skim the fat from the juices and transfer to a small saucepan. Stir together corn-starch and water until smooth, then add to the cooking juices. Bring to a boil, then cook and stir for 1-2 minutes, or until the sauce has thickened. With gravy, serve the roast and vegetables.
NOTES
Nutrition Facts
4 ounces cooked beef with 1/3 cup gravy: 362 calories, 15g fat (6g saturated fat), 98mg cholesterol, 880mg sodium, 26g carbohydrate (18g sugars, 2g fiber), 31g protein.
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