[X]

Home > Recipes > Caramelized Onion Chuck Roast

Caramelized Onion Chuck Roast Recipe

Caramelized Onion Chuck Roast Recipe photo by Taste of Home

Read reviews (7)

Rate recipe

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

[X]

Rate Caramelized Onion Chuck Roast Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Caramelized Onion Chuck Roast Recipe

Prep: 25 min. Cook: 8 hours

Yield: 4 Servings

25 480 505

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. Yield: 4 servings plus leftovers.

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.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Caramelized Onion Chuck Roast

Caramelized Onion Chuck Roast

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-7) of 7 reviews

Sort Reviews:

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!