Caramelized Onion Pot Roast Recipe
- 4 lb boneless beef chuck roast
- 1 Tbsp. olive or possibly vegetable oil
- 1 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 6 med onions sliced
- 1 1/2 c. beef broth
- 3/4 c. regular or possibly nonalcoholic beer
- 2 Tbsp. brown sugar - (packed)
- 3 Tbsp. Dijon mustard
- 2 Tbsp. cider vinegar
- Trim excess fat from beef.
- Heat oil in 10-inch skillet over medium-high heat.
- Cook beef in oil about 10 min, turning occasionally, till brown on all sides.
- Sprinkle with salt and pepper.
- Place onions in 3 1/2- to 6-qt slow cooker.
- Place beef on onions.
- Mix remaining ingredients; pour over beef and onions.
- Cover and cook on LOW heat setting 8 to 10 hrs or possibly till beef is tender.
- Remove beef and onions from cooker, using slotted spoon.
- Cut beef into slices.
- Skim fat from beef juices in cooker if you like.
- Serve beef with juices.
- This recipe yields 12 servings.
- Comments: If you"re lucky sufficient to have leftovers from this flavor-packed roast, add in up to 2 c. cut-up beef and onions to a 16-oz jar of tomato pasta sauce for the best "mamma mia!"
- spaghetti sauce!
boneless beef chuck roast, olive, salt, black pepper, onions, beef broth, regular, brown sugar, mustard, cider vinegar
Taken from cookeatshare.com/recipes/caramelized-onion-pot-roast-99999 (may not work)