• Ingredients

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


    1. 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.
    2. 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.