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Best Ever Roast Beef Recipe

Best Ever Roast Beef Recipe

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 YIELD:6 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

5 ounces cooked beef with 1/2 cup gravy: 718 calories, 29g fat (11g saturated fat), 199mg cholesterol, 1056mg sodium, 48g carbohydrate (40g sugars, 1g fiber), 62g protein.

Reviews for Best Ever Roast Beef

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MY REVIEW
pajamaangel User ID: 1603339 225954
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."

MY REVIEW
ivorykeys User ID: 7909575 182917
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!"

MY REVIEW
Rebecca.Winslow User ID: 4280941 177866
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."

MY REVIEW
ma_spain User ID: 1370971 177392
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."

MY REVIEW
lucillekuj User ID: 5980038 131814
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."

MY REVIEW
mbdumee@gmail.com User ID: 1289836 190910
Reviewed Mar. 16, 2012

"Good but not great. Too sweet for my liking, but the meat was tender."

MY REVIEW
Ab0628 User ID: 3440719 191895
Reviewed Mar. 15, 2012

"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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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.