Caramelized onion pot roast


Caramelized onion pot roast

Servings: 12

Preparation time: 8 hr and 30 min



1 tablespoon olive or vegetable oil

1 boneless beef chuck roast (4 lb), trimmed of excess fat

1 teaspoon salt

1/2 teaspoon pepper

6 medium onions, sliced

1 1/2 cups beef broth

3/4 cup regular or nonalcoholic beer

2 tablespoons packed brown sugar

3 tablespoons Dijon mustard

2 tablespoons cider vinegar



1. In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides. Sprinkle with salt and pepper.

2. Spray 3 1/2- to 6-quart slow cooker with cooking spray. In slow cooker, place onions and beef. In medium bowl, mix all remaining ingredients; pour over beef and onions.

3. Cover; cook on Low heat setting 8 to 10 hours or until beef is tender.

4. Using slotted spoon, remove beef and onions from slow cooker. Slice beef across the grain. Skim fat from beef juices, if desired; serve juices with beef and onions.



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