| Onion Pot Roast
Categories: Crock Pot, Meats, Pot Roast
one 4 pound boneless beef chuck roast
1 tablespoon of olive oil or vegetable oil
1 teaspoon of salt
1/2 teaspoon of pepper
6 medium onions, sliced
1 1/2 cups of beef broth
3/4 cup of beer
2 tablespoons of packed brown sugar
3 tablespoons of Dijon mustard
2 tablespoons of 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. Place onions in 3 1/2- to 6-quart Slow Cooker. Place beef on onions. Mix the remaining ingredients; pour over the beef and onions. Cover and cook on low heat setting 8 to 10 hours or until beef is tender.
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. |
