This is the best roast beef recipe ever, 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
Best Ever Roast Beef
Can you freeze Best Ever Roast Beef?
Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.
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
- 1/2 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
- 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 until meat is tender, 7-8 hours.
- 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 until thickened, about 2 minutes. Serve with roast.
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