Caramelized Onion Chuck Roast

• 1 cup water
• 1 cup beer or beef broth
• 1/2 cup beef broth
• 1/4 cup packed brown sugar
• 3 tablespoons Dijon mustard
• 2 tablespoons cider vinegar
• 1 boneless beef chuck roast (4 pounds), trimmed
• 1 teaspoon onion salt
• 1 teaspoon coarsely ground pepper
• 1 tablespoon olive oil
• 3 large sweet onions, halved and sliced
• 2 tablespoons cornstarch
• 2 tablespoons cold water

1. In a large bowl, combine the first six ingredients; set aside. Sprinkle roast with onion salt and pepper. In a large skillet, brown meat in oil on all sides. Place onions and roast in a 5-qt. slow cooker; pour beer mixture over top. Cover and cook on low for 8-10 hours or until meat is tender.
2. Remove roast and onions and keep warm. Skim fat from cooking juices; transfer 2 cups to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Serve with half of the roast and onions. Save the remaining roast, onions and cooking juices for Vegetable Beef & Barley Soup (
4. ) or save for another use.

water, beef broth, beef broth, brown sugar, mustard, cider vinegar, chuck roast, onion salt, ground pepper, olive oil, sweet onions, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/caramelized-onion-chuck-roast/ (may not work)