Caramelized Onion Pot Roast

Ingredients

• 1 tbl. vegetable oil
• 1 (3- to 31/2-lb.) boneless chuck (pot) roast, well trimmed
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 4 medium sliced onions
• 1 1/2 cups reduced-sodium beef broth
• 3/4 cup regular or nonalcoholic beer
• 2 tbls. packed light brown sugar
• 3 tbls. Dijon mustard
• 2 tbls. cider vinegar

Directions

1. Heat oil in a large nonstick skillet on medium-high heat. Cook beef 10 minutes or until browned.

2. Sprinkle with salt and pepper. Place onions in a 4-quart or larger slow cooker.

3. Place beef on onions. Mix broth, beer, sugar, mustard and cider vinegar; pour over beef and onions.

4. Cover and cook on low 8 to 10 hours or until beef is tender.

5. Remove beef and onions from cooker, using slotted spoon. Cut beef into slices. Skim fat from juices in cooker. Serve beef with juice.

Serves 10.

Source: the Advocate – Baton Rouge, La