Melt In Your Mouth Chuck Roast

From Simple and Delicious Magazine

1 large onion, sliced
1 medium green pepper, sliced
1 celery rib, chopped
1 boneless beef chuck roast (2 to 3 lbs)
1 can (14 1/2 oz) Italian stewed tomatoes
1/2 cup beef broth
1/2 cup ketchup
3 tbsp. brown sugar
2 tbsp. Worchestershire sauce
4 1/2 tsp. prepared mustard
3 garlic cloves, minced
1 tbsp soy sauce
2 tsp 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, Worchestershire sauce, mustard, garlic, soy sauce, pepper, and pepper flakes; pour over meat. Cover and cook on low for 5-6 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 roast. Yield: 6 servings.