Ingredients
1 boneless beef chuck roast (4 pounds), trimmed1 large sweet onion, chopped1-1/3 cups plus 3 tablespoons water, divided1 can (10-1/2 ounces) condensed French onion soup1/2 cup packed brown sugar1/3 cup reduced-sodium soy sauce1/4 cup cider vinegar6 garlic cloves, minced1 teaspoon ground ginger1/4 teaspoon pepper3 tablespoons cornstarch
Preparation
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.