Melt-in-Your-Mouth Chuck Roast
Total TimePrep: 20 min. Cook: 5 hours
I make this exactly as the recipe instructs, & it is delicious.
Great flavor in meat and in gravy. I’ll make it again!
Very tasty! Seasoned the chuck roast and seared/ browned in cast iron pan. Added all gravy ingredients to pan; scraping browned bits into the gravy. Also added carrots with the celery, onion and green pepper
GREAT recipe. One of our favorites. Warning...It IS PEPPERY. We loved it, but if you do not LOVE pepper, cut that back a little. The sweet and tangy is delicious. The "gravy" is so yummy! I do prefer to make this in my insta pot instead of my pressure cooker. I am learning that it does a better job tendorizing meat. I insta pot for 60-75 min depending on the roast.
We didn't care for this at all. I made the recipe exactly as printed; even cooked it on High for the last hour, as the temp wasn't where I thought it should be. The sweet/hot combination is what drew me to the recipe since we usually like that combination, but this one just didn't blend well. I always find something redeemable in every recipe, but for the life of me, I can't figure out how to fix the leftovers. Sorry!
Delicious!! Will definitely make this again.
Half cup of ketchup and 3 spoons of brown sugar? Are we making desert?
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Chuck/pot roasts are by nature a sinewy muscle meat so if you find it chewy it means you have no cooked it long enough. All slow cookers, like all ovens are different so you have to adjust your cooking time accordingly. And people please...if you know you don’t like sweet, if you know you don’t like “tomatoey” or spice then don’t make the recipe and keep the negativity to yourselves. Great recipe as written. My family LOVED it!
haven't tried it because I cant eat tomatoes and red pepper flakes are too spicy for me. I want to make it but need to alter the recipe. Help