Ingredients
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
Preparation
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.
