• 1 can (14½ ounces) Italian stewed tomatoes, undrained
• 1 - 2 cups beef broth
• ½ cup ketchup
• 3 Tbsp brown sugar
• 2 Tbsp Worcestershire sauce
• 4 Tbsp prepared mustard
• 3 garlic cloves, minced
• 1 Tbsp soy sauce
• 2 tsp pepper
• ¼ tsp crushed pepper flakes
• 1 medium green pepper, halved and sliced
• 1 celery rib, chopped
• 1 boneless beef chuck roast (2 to 3 pounds)
• 3 Tbsp cornstarch
• ¼ cup cold water

Mix the first 10 ingredients to make the sauce. Place green pepper, onions and celery on bottom of the pan. Place roast on top, then pour sauce over roast. Cook on low for 5-6 hours. Remove the roast and strain the juice mix add cornstarch and water until smooth. Bring to a boil, cook until thickened. Pour over the roast and serve.