Caramelized onion pot roast
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.