Slow Cooker Caramelized Onion Pot Roast

Let slow cooking speed your way to dinner! Tender, flavorful pot roast will

be ready when you are. Just add sides, and dinner is served.



1beef boneless chuck roast, 4 pounds

1tablespoon olive or vegetable oil

1teaspoon salt

1/2teaspoon pepper

6medium onions, sliced

1 1/2cups beef broth

3/4cup regular or nonalcoholic beer

2tablespoons packed brown sugar

3tablespoons Dijon mustard

2tablespoons cider vinegar





1. 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.

2. Place onions in 3 1/2- to 6-quart slow cooker. Place beef on onions.

3. Mix remaining ingredients; pour over beef and onions. Cover and cook on

low heat setting 8 to 10 hours or until beef is tender.

4. 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.



Note: This recipe was tested in slow cookers with heating elements in the

side and bottom of the cooker, not in cookers that stand only on a heated

base. For slow cookers with just a heated base, follow the manufacturer's

directions for layering ingredients and choosing a temperature.