Show Subscription Form




Caramelized Onion Chuck Roast Recipe
Caramelized Onion Chuck Roast Recipe photo by Taste of Home

Caramelized Onion Chuck Roast Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Cook: 8 hours
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Cook: 8 hours
MAKES: 4 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Caramelized Onion Chuck Roast in Simple & Delicious December/January 2012, p20

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.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Caramelized Onion Chuck Roast

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jan. 28, 2014

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.

MY REVIEW
Reviewed Jan. 23, 2012

I liked it and my husband had seconds. This was really easy to put together and texture was perfect. The soup is top notch.

MY REVIEW
Reviewed Jan. 19, 2012

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.

MY REVIEW
Reviewed Jan. 18, 2012

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

MY REVIEW
Reviewed Jan. 5, 2012

too sweet. did not like.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT