Melt-in-your-Mouth Chuck Roast

Don't take that literally. Meat that melted in your mouth would be so so so gross. Like a bite of beef, and then it melts like chocolate. Ew. Makes me gag a little to think about that. But I think you get the idea here. It's supposed to be so tender that you barely have to chew it. A good meal for your grandparents, perhaps. It would have been good for my grandpa, who had no teeth. He still ate everything except nuts though. So this is also from the latest Simple & Delicious.

Melt-in-your-Mouth Chuck Roast
1 large onion, sliced
1 medium green pepper, sliced
1 celery rib, chopped
1 boneless beef chuck roast (2-3 lbs)
1 can (14.5 oz) Italian stewed tomatoes
1/2 cup beef broth
1/2 cup ketchup
3 tbsp brown sugar
2 tbsp worcestershire sauce
4 1/2 tsp prepared mustard
3 garlic cloves, minced
1 tbsp soy sauce
2 tsp pepper (this seems like a LOT of pepper)
1/4 tsp crushed red pepper flakes
3 tbsp cornstarch
1/4 cup cold water


Place the onion, green pepper, and celery in a 5-qt 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 5-6 hours or until meat is tender (try seeing if it turns to liquid when in your mouth hee hee). 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 roast. 6 servings.

So this was tender, but thankfully did not disintegrate on contact. It was a bit too spicy for me. So I think it was too much pepper, or else I shouldn't have added the crushed red pepper flakes. You couldn't actually tell by the meat that it was spicy, in fact Nathan and Emma ate all their meat with no problems. But the gravy was the spicy part. Steve didn't have any trouble, but Sam and I thought it was too much. Unfortunately, I still have a bunch of it left over (meat and gravy) that we'll be having for lunch tomorrow. Oh well. Pretty good, though. Just needed less pepper.