- 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
- 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Caramelized Onion Chuck Roast
Sort By :
To die for...simply to die for. Ok, slight exaggeration, but seriously...good and easy and healthy! Used two cups of beef stock to replace some of the water as another reviewer suggested. (Actually used "better than bouillon" because it has less sodium and taste GREAT). Started with a frozen roast. Didn't brown it. Started on high for a couple of hours and used a meat thermometer to make sure it was cooked through before serving. (Note to former reviewer: Roast beef is pink. You can't tell by color if it is done.) All four of us loved it. Nice and tender, flavorful, ever so slightly sweet. Gravy was yummy. Am making the soup tonight.
My husband really liked this recipe and it went well with mashed potatoes. The only change we made was using more beef broth instead of water to add extra flavor. I am always looking to add a twist on a classic and this does the trick.
I liked it and my husband had seconds. This was really easy to put together and texture was perfect. The soup is top notch.
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.
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