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
- 1 boneless beef chuck roast (4 pounds), trimmed
- 1 large sweet onion, chopped
- 1-1/3 cups plus 3 tablespoons water, divided
- 1 can (10-1/2 ounces) condensed French onion soup
- 1 cup packed brown sugar
- 1/3 cup reduced-sodium soy sauce
- 1/4 cup cider vinegar
- 6 garlic cloves, minced
- 1 teaspoon ground ginger
- 1/4 teaspoon pepper
- 3 tablespoons cornstarch
- Cut roast in half. Transfer to a 5-qt. slow cooker; add onion and 1-1/3 cups water. In a small bowl, combine the soup, brown sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over top. Cover and cook on low for 7-8 hours or until meat is tender.
- Remove meat to a serving platter and keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and remaining water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 6 servings.
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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