crockpot chuck roast with tomato sauce

*Updated to add links to my other crock pot recipes for chuck roasts: here and here.

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This recipe was based on one I found on the website of my local grocery store. I printed it off a year or two or three ago and never did anything with it, until today.

This morning I had chuck roast on hand, intending to cook it in the crock pot as I’ve done before, but was thinking of doing it a bit differently this time. Knowing I’ve had success cooking a chuck roast with tomato sauce in the past, I searched my recipe binder and found the printed out recipe to use as a guide. The recipe from the grocery store wasn’t exactly what I wanted, so basically I just took their guidance as to the amount of canned tomatoes and beef broth and did the rest on my own.

Because today’s meal was for my family as well as for a friend’s family, I did not include onions and garlic (this other family isn’t a big fan), but next time I will, since my husband enjoys the meat cooked with those flavors. Today I also used two chuck roasts to accommodate everyone. If making this with just the one chuck roast, I may decrease the liquids, because the sauce was a bit watery. Maybe I’ll just try draining the can of tomatoes. When I try it with these changes, I’ll post again!

*Edited to add: I’ve since made another version of this, and my family loved it! You can find the recipe here. Enjoy!

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Crockpot Chuck Roast With Tomato Sauce

vegetable oil

chuck roast

1 cup beef stock

1 onion, cut in half and sliced (*optional)

2-4 cloves garlic, crushed or sliced (*optional)

1 can (28-ounce) Roma tomatoes

1/2 cup pasta sauce

1 tablespoon dried basil

salt and pepper

Heat oil in large pan and cook meat on all sides — about 2-3 minutes per side — over medium heat. Remove meat from pan and place in the crockpot.

Turn off the heat under the pan. Drain the oil and fat from the pan and add the beef stock to deglaze the pan. Pour this liquid over the meat in the crcokpot.

Add the onion and garlic (if desired), and then the tomatoes and tomato sauce to the crockpot.  Season it all with the basil, salt and pepper.

Cover and cook on low for at least 6 hours or high for at least 4 hours.

Serve over egg noodles, if desired.

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7 responses to “crockpot chuck roast with tomato sauce

  1. Can I just say, “Heavenly!!!”. This meal was delicious! So tender and the flavors were just right for a midwesterner’s palate. A+++++

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