Caramelized-Onion Pot Roast (crockpot)
3 pound beef boneless chuck roast
1 tablespoon olive or vegetable oil
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
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Trim excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides. Sprinkle with salt and pepper.
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Place onions in 3 1/2- to 6-quart slow cooker. Place beef on onions.
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Mix remaining ingredients; pour over beef and onions. Cover and cook on low heat setting 8 to 10 hours or until beef is tender.
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Remove beef and onions from cooker, using slotted spoon.
Cut beef into slices. Skim fat from beef juices in cooker if desired. Serve beef with juices.