Made one last meat dish for the boys before I left Alaska and here it is. Another lovely slow cooker recipe.
Caramelized Onion Pot Roast
4 lb. beef boneless chuck roast
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon pepper
6 medium onions, sliced
1 ½ cups beef broth
¾ cup beer
2 tablespoons packed brown sugar
3 tablespoons dijon mustard
2 tablespoons cider vinegar
1. Heat oil in a skillet. Cook beef in oil about 10 minutes, till brown on all sides. Sprinkle with salt and pepper.
2. Place onions in the slow cooker. Place beef on top of onions.
3. Mix remaining ingredients. Pour over beef and onions.
4. Cover and cook on low heat for 8-10 hours (or till beef is tender).
Things I did differently:
-only had 1 cup beef broth, so the other half cup I used vegetable broth.
-Mixed the ingredients in the same pan I cooked the beef in to take advantage of all that meaty fatty goodness.
-A little extra beer (because who doesn’t like beer?).
Can be eaten by itself or cut up in a sandwich.