Melt-In-Your-Mouth Chuck Roast

• 1 large onion, sliced
• 1 medium green pepper, sliced
• 1 celery rib, chopped
• 1 boneless beef chuck roast (2 to 3 pounds)
• 1 can (14 1/2 ounces) Italian stewed tomatoes
• 1/2 cup beef broth
• 1/2 cup ketchup
• 3 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 4 1/2 teaspoons prepared mustard
• 3 garlic cloves, minced
• 1 tablespoon soy sauce
• 1 teaspoons pepper
• 1/4 teaspoon crushed red pepper flakes
• 3 tablespoons cornstarch
• 1/4 cup cold water

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

onion, green pepper, celery, chuck roast, italian stewed tomatoes, beef broth, ketchup, brown sugar, worcestershire sauce, mustard, garlic, soy sauce, pepper, red pepper, cornstarch, cold water

Taken from www.epicurious.com/recipes/member/views/melt-in-your-mouth-chuck-roast-52362271 (may not work)