Wonderfully fork-tender, this tasty roast with sweet onions makes the perfect comfort food at the end of a long day.
Ingredients
1 cup water
1 cup beer or beef broth
1/2 cup beef broth
1/4 cup packed brown sugar
3 tablespoons dijon mustard
2 tablespoons cider vinegar
1 boneless beef chuck roast (4 pounds), trimmed
1 teaspoon onion salt
1 teaspoon coarsely ground pepper
1 tablespoon olive oil
3 large sweet onions, halved and sliced
2 tablespoons cornstarch
2 tablespoons cold water
Directions
In a large bowl, combine the first six ingredients; set aside. Sprinkle roast with onion salt and pepper. In a large skillet, brown meat in oil on all sides. Place onions and roast in a 5-qt. slow cooker; pour beer mixture over top. Cover and cook on low for 8-10 hours or until meat is tender.
Remove roast and onions and keep warm. Skim fat from cooking juices; transfer 2 cups to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve with half of the roast and onions. Save the remaining roast, onions and cooking juices for Vegetable Beef & Barley Soup (recipe also in Recipe Finder) or save for another use.
