Best Ever Roast Beef
If you want to add more gluten free and dairy free recipes to your collection, Best Ever Roast Beef might be a recipe you should try. This recipe serves 6 and costs $3.77 per serving. This main course has 749 calories, 60g of protein, and 35g of fat per serving. This recipe from Taste of Home requires garlic cloves, pepper, cider vinegar, and low sodium soy sauce. 40 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 7 hours and 15 minutes. With a spoonacular score of 78%, this dish is solid. If you like this recipe, take a look at these similar recipes: Roast Beef, Beef Roast, and Zesty Beef Roast.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 420 minutes
Ingredients:
1 boneless beef chuck roast (4 pounds), trimmed
1 cup packed brown sugar
1/4 cup cider vinegar
1 can (10-1/2 ounces) condensed French onion soup
3 tablespoons cornstarch
6 garlic cloves, minced
1 teaspoon ground ginger
1/3 cup reduced-sodium soy sauce
1/4 teaspoon pepper
1 large sweet onion, chopped
1-1/3 cups plus 3 tablespoons water, divided
Equipment:
slow cooker
bowl
sauce pan
frying pan
Cooking instruction summary:
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 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. Originally published as Best Ever Roast Beef in Simple & DeliciousApril/May 2012, p24 Nutritional Facts 5 ounces cooked beef with 1/2 cup gravy equals 718 calories, 29 g fat (11 g saturated fat), 199 mg cholesterol, 1,056 mg sodium, 48 g carbohydrate, 1 g fiber, 62 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. Cut roast in half.
2. 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.
3. Remove meat to a serving platter and keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil.
4. 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.
5. Serve with roast.
Nutrition Information:
covered percent of daily need
