*Ingredients:
°1 can (14-1/2 ounces) stewed Italian tomatoes, undrained
°1 roast beef chuck (2 to 3 pounds)
°2 teaspoons pepper
°2 tablespoons Worcestershire sauce
°1 rib chopped celery
°1/2 cup beef broth
°1/2 cup ketchup
°1 green pepper
°4 teaspoons prepared mustard
°3 tablespoons cornstarch
°3 cloves minced garlic
°1/4 cup cold water
°3 tablespoons brown sugar
°1/4 tsp crush red pepper flakes
°1 tsp soy sauce
°1 onion, halved // sliced
* Methods :
Mix the first ten ingredients. In a slow 5-liter saucepan, combine onion, green pepper, and celery; Put the roast on top of it. Pour tomato sauce on roast. Simmer on low heat for 5-6 hours, covered, until meat is tender.
Remove roast from skillet. Preserves vegetables and filters from cooking juices. Remove the fat from the juices and transfer to a small saucepan. Stir the cornstarch and water together until smooth, then adding to cooking juice. Bring to a boil, then cook and stir for 1-2 minutes, or to sauce thick. With broth, serve roast & vegetables.
Enjoy !
