Best Ever Roast Beef Recipe
Best Ever Roast Beef Recipe photo by Taste of Home

Best Ever Roast Beef Recipe

Read Reviews
4 7 7
Publisher Photo
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
TOTAL TIME: Prep: 15 min. Cook: 7 hours
MAKES:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Cook: 7 hours
MAKES: 6 servings


  • 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

Nutritional Facts

5 ounces cooked beef with 1/2 cup gravy equals 718 calories, 29 g fat (11 g saturated fat), 199 mg cholesterol, 1056 mg sodium, 48 g carbohydrate, 1 g fiber, 62 g protein.


  1. 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.
  2. 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.

Reviews for Best Ever Roast Beef

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed May. 6, 2015

"This was just ok. We didn't even eat the leftovers. I will use a different recipe next time. It was a little too sweet for me for sure."

Reviewed Aug. 6, 2014

"This really is the best roast beef ever in a crockpot! Yes it is a sweet gravy but I love the taste. So you can simply cut the brown sugar to 1/2 cup or 3/4 cup instead. I do love the fact that this one has lots of gravy as most recipes don't have enough! Great over mash potatoes. I like to use a boneless cross rib roast in this recipe as it "slices" better like a roast that was cooked in the oven instead of falling apart and shredding. It is very tender. I cooked a 3 lb. roast on low for 8 hours. I use any left over gravy as a soup base as the taste is soooooooo good!"

Reviewed Sep. 16, 2012

"I wish I had read the reviews first; it was very sweet. I will cut the brown sugar next time. However, it was very tasty and tender, and my kids ate every last bite. Even my husband who doesn't care much for traditional roast beef liked this very much."

Reviewed Mar. 26, 2012

"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 Mar. 25, 2012

"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."

Loading Image