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Prep Time: 15 Minutes Cook Time: 420 Minutes |
Ready In: 435 Minutes Servings: 6 |
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This roast beef is the best Iâve ever tasted, and itâs great for family dinners! Cube leftover meat and save any extra sauce; theyâll add new flavor to basic fried rice. âCaroline Flynn, Troy, New York 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.
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