Pot Roast with Caramelized Onions
Source of Recipe
katie at rc and betty crocker
List of Ingredients
1 2 1/2 pound beef chuck roast
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
4 medium onions -- sliced
1 cup beef broth
1/2 cup beer, apple juice, or red wine
1 tablespoon packed brown sugar
1 tablespoon vinegar
2 tablespoons dijon mustard
Recipe
In skillet, brown roast on both sides. Sprinkle with salt and pepper; remove from skillet.
On medium heat, cook onions in oil, stirring frequently, until brown. Stir in broth, beer, brown sugar, vinegar and mustard. Spoon half of the onion mixture in 4-5 quart crockpot. Place beef on onions. Spoon remaining onion mixture over beef.
Cover and cook on low heat setting 8 - 9 hours or until beef is tender.
Katie's notes: I didn't bother browning the roast. Also used a 12 oz. bottle of beer and a couple of teaspoons of beef soup base in place of the 1/2 c. beer and 1 c. beef broth. I added few red potatoes and carrots for the last few hours, then thickened some of the broth to make gravy. The leftover beef was shredded, warmed up with the onions and remaining broth and served on hoagie rolls....mmmmmm.
Source:
"Betty Crocker's Comfort Casseroles"
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