When you want to fix a good chuck roast, which is one of the more inexpensive cuts, you have to cook it right or it will be tough!  The chuck roast I do in the crock pot is one anyone can do, especially a busy mother. You prepare it and let it cook 6 hours on high or 8 hours on low, depending on your crock pot.

First pick a nice size roast, at least one and a half to two inches think  and cut any excess fat off, not all of it because that is what makes a chuck roast taste so good.  It does not add to the calories if you pull it apart and get rid of the fat after it’s done.  I like to eat it along with the meat, my husband has to have his fat-free, ha!  Seriously the sauce on the roast will not be the same with out the roast juice.

Next, flower lightly each side and  put in the crock pot, I use the large crock pot, I add about 10 ounces of coffee, make sure it has set for a while and is strong.  I also add a half can of coke, salt, pepper one pack beefy onion soup mix, onion powder, garlic powder and  Worcestershire sauce.  Cover and start cooking on high for about an hour, then stir the liquid and spoon over the roast to mix all the juices with the spices.  Cover and cook the remainder of the six hours on high.  If you want a more thick gravy add a little rue to the sauce after you remove the roast, if not just serve the roast and cover with the juice.  It will be delicious either way.

Serve with a low calorie veggie and small salad, if you can afford the calories you can serve with French bread.