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Best Ever Roast Beef

 Best Ever Roast Beef
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
6 ServingsPrep: 15 min. Cook: 7 hours


  • 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.
Nutritional Facts: 5 ounces cooked beef with 1/2 cup gravy equals 718 calories,

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Best Ever Roast Beef (continued)

Nutritional Facts: 29 g fat (11 g saturated fat), 199 mg cholesterol, 1,056 mg sodium, 48 g carbohydrate, 1 g fiber, 62 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.