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Caramelized-Onion Pot Roast




Source of Recipe


Back of the Box Recipes


List of Ingredients




4 pounds beef chuck roast, boneless
1 tablespoon olive oil, or vegetable oil
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
6 medium onions, sliced
1 1/2 cups no-salt-added fat-free beef broth soup
3/4 cup beer, or nonalcoholic beer
2 tablespoons packed brown sugar
3 tablespoons Dijon mustard
2 tablespoons cider vinegar

Recipe



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 remaining ingredients; pour over 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. Serves 12


Comments: If you’re lucky enough to have leftovers from this flavor-packed roast, add up to 2 cups cut-up beef and onions to a 16-ounce jar of tomato pasta sauce for the best "mamma mia!" spaghetti sauce!

Nutritional Information Per Serving: 205 calories; 11 g fat; 55 mg cholesterol; 420 mg sodium; 8 g carbohydrate (1 g dietary fiber); 20 g protein.