Beef Chuck Roast (New York)

This is a great Italian-American family dinner that is slow cooked.

Tomato Mixture:
1 (14½ oz) can Italian stewed tomatoes, undrained
½ cup beef broth
½ cup ketchup
3 Tbsp. brown sugar
2 Tbsp. Worcestershire sauce
4 tsp. prepared mustard
3 cloves garlic, minced
1 Tbsp. soy sauce
2 tsp. black pepper, freshly cracked
¼ tsp. crushed red pepper flakes

Roast:
1 large onion, halved and sliced
1 medium green pepper, halved and sliced
1 rib celery, chopped
1 (2-3 lbs) beef chuck roast, boneless
3 Tbsp. cornstarch
¼ cup water, cold

Mix the tomato ingredients in a large bowl. 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, about 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.

Makes 6 servings.