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This roast beef is the best I’ve ever tasted, and it’s great for family dinners! Cube leftover meat and save any extra sauce; they’ll add new flavor to basic fried rice. —Caroline Flynn, Troy, New York
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Nutritional Facts 5 ounces cooked beef with 1/2 cup gravy equals 718 calories, 29 g fat (11 g saturated fat), 199 mg cholesterol, 1,056 mg sodium, 48 g carbohydrate, 1 g fiber, 62 g protein.
Originally published as Best Ever Roast Beef in Simple & Delicious April/May 2012, p24
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Mar. 26, 2012 by ma_spain
Since I don't like French Onion Soup I just used beef broth. It was good. Not the best ever but still really good.
Reviewed on Mar. 25, 2012 by lucillekuj
This was NOt the best ever roast beef. It was good, but the gravy was too sweet. I followed directions exactly, but I think 1 cup of brown sugar was just too much. If I make this again, I will definitely at least half the sugar. I had to add salt to cut some of the sweetness. The meat was tender, though, and it did make quite a bit of gravy.
Reviewed on Mar. 16, 2012 by cmdumee
Good but not great. Too sweet for my liking, but the meat was tender.
Reviewed on Mar. 15, 2012 by Ab0628
This was good but not great. I might make it again, but there are other roast beef recipes I like better and that my family likes better. I felt like the flavors could be stronger, which surprises me because I thought the soy sauce and ginger would come through more. I did add mushrooms in addition to the onion.
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© Reiman Media Group, LLC., 2012