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Wonderfully fork-tender, this tasty roast with sweet onions makes the perfect comfort food at the end of a long day. —Jeannie Klugh, Lancaster, Pennsylvania
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Leftover: Vegetable Beef & Barley Soup
Nutritional Facts 4 ounces cooked beef with 1/4 cup onions and 1/2 cup gravy equals 488 calories, 23 g fat (9 g saturated fat), 147 mg cholesterol, 523 mg sodium, 21 g carbohydrate, 1 g fiber, 46 g protein.
Originally published as Caramelized Onion Chuck Roast in Simple & Delicious December/January 2012, p20
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Jan. 23, 2012 by aug2295
I liked it and my husband had seconds. This was really easy to put together and texture was perfect. The soup is top notch.
Reviewed on Jan. 19, 2012 by slosh29
This is a reply to ChefErin: 10 hours on high? The meat was tough because you definately overcooked it..A usual time frame would be 8-10 hours on low, 4-6 hours at most on high. The reddish color does happen with crock pots.It does not mean it is not cooked. I dont know the chemical reasons but that often happens with mine.The outside will be "done" but the inside will still have a reddish hue.Trust me, after that many hours it is beyond done, it is burned basically.I have seen this several times with roasts.If it were chicken I would say it was not done but not beef. Never put anything on high that long.The recipe says that many hours on low.My dad used to put one on before bed and had it on low all night for dinner/lunch the next day.Some cookers run hot, which yours may but I really think it is the setting you are using and how many hours you had it on was the problem.I can only think of maybe twice I have ever had a roast end up tough in a slow cooker.The slow,low heat, moist cooking almost guarantees tender meat.
Reviewed on Jan. 18, 2012 by liltimber
I like my recipe for roast in the crock pot however the resulting soup was amazing! I would make the roast again just to make the soup. For the one that cooked on high for ten hours...wow...the meat should have been over cooked. I have roasts fall apart tender and still be a pinkish color. Just have to test it after the time to see if it pulls apart with a fork. I wouldn't alter the recipe for a 6 qt cooker. If everything was really hot then I think your crock pot is ok. Try again! hope this helped
Reviewed on Jan. 05, 2012 by johnsen
too sweet. did not like.
Reviewed on Jan. 03, 2012 by ChefErin
Well I waste a decent amount of money and fouled up my dinner plans with this recipe! I don't think it was due to the ingredients and I think the recipe has potential, however, I cooked mine on high for 10 hours and the roast was extremely tough. Not sure if I over cooked or not but the beef was still reddish pink so I would assume not. I have has this problem once before with another crockpot recipe so I'm beginning to wonder if it's my crockpot and not the recipes. I'm willing to try again and will follow up, Does anyone know if you're supposed to alter the recipe for a 6 qt cooker? Also, the gravy came out nice but I'm disappointed in the meat. I put it pack on for a few hours to see if maybe it just needed to cook longer. If I already over cooked it, I guess it won't get any better anyway!
Reviewed on Dec. 27, 2011 by jamison8175
This was so easy & tastes amazing!
Reviewed on Dec. 14, 2011 by smstillinger
I made this for dinner yesterday. It was very good. Even the kids liked the meat (not the onions). Will make again.
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