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1 can (14-½ ounces) Italian stewed tomatoes, undrained

½ cup beef broth

½ cup ketchup

3 tablespoons brown sugar

2 tablespoons Worcestershire sauce

4 teaspoons prepared mustard

3 garlic cloves, minced

1 tablespoon soy sauce

2 teaspoons pepper

¼ teaspoon crushed red pepper flakes

1 large onion, halved and sliced

1 medium green pepper, halved and sliced

1 celery rib, chopped

1 boneless beef chuck roast (2 to 3 pounds)

3 tablespoons cornstarch

¼ cup cold water

Prepared mashed potatoes, optional

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1. Combine the tomatoes and their juices, the beef broth, ketchup, brown sugar, Worcestershire sauce, prepared mustard, garlic, soy sauce, and red pepper flakes in a bowl. Place the onions, bell pepper and celery into your slow cooker, then set the meat over the vegetables.

2. Cover the roast with the tomato mixture, then secure the lid and cook on low for five to six hours or until the meat becomes fork-tender. Editor's Tip: The internal temperature for slow-cooked chuck roast should read around 195°F on your instant-read meat thermometer. Texture-wise, the meat should be fork-tender.

3. Take the roast out of the slow cooker and set it on a plate. Strain the cooking juices into a bowl, and set the vegetables aside. Pour the juices into a small pot, skim off and discard any fat floating on the surface. Whisk the cornstarch and water in a small bowl, then mix it into the cooking juices. Bring to a boil over medium-high heat, occasionally stirring until the gravy has thickened, about one to two minutes. Serve the roast and vegetables with a generous splash of gravy.

The beauty of a chuck roast is that it’s typically an affordable cut of meat. The chuck comes mainly from the shoulder section of the steer, as well as parts of the neck, ribs and the upper arm. It’s sometimes labeled pot roast, chuck eye, shoulder roast or steak, arm steak or roast and cross-rib roast.

Like all slow-cooker beef recipes, you’ll need to add some sort of liquid. For this chuck roast, beef broth plus umami-packed ingredients like tomatoes, ketchup, Worcestershire sauce, soy sauce and mustard create a delicious sauce that you’ll turn into a gravy. It’s just what you want for a pile of mashed potatoes—comfort food at its finest.