Sweet & Tangy Beef Roast

• 1 tablespoon canola oil
• 1 boneless beef chuck roast (4 pounds)
• 2 medium onions, sliced into 1/2-inch rings
• 1 cup plus 2 tablespoons water, divided
• 3/4 cup honey barbecue sauce
• 1/2 cup red pepper jelly
• 3 tablespoons hoisin sauce
• 2 tablespoons cornstarch

1. In a large skillet, heat oil over medium heat. Brown roast on all sides. Transfer to a 5-qt. slow cooker; add onions and 1 cup water.
2. In a small bowl, mix barbecue sauce, jelly and hoisin sauce; pour over meat. Cook, covered, on low 7-9 hours or until meat is tender. Remove roast from slow cooker; tent with foil. Let stand 10 minutes before slicing.
3. Meanwhile, skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil. Mix cornstarch and remaining water until smooth. Stir into pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast and onions.

canola oil, chuck roast, onions, water, honey barbecue sauce, red pepper, hoisin sauce, cornstarch

Taken from www.tasteofhome.com/recipes/sweet-tangy-beef-roast/ (may not work)