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Caramelized Onion Chuck Roast

 Caramelized Onion Chuck Roast
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
4 ServingsPrep: 25 min. Cook: 8 hours


  • 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,

2 of 2

Caramelized Onion Chuck Roast (continued)

Directions (continued)

  • onions and cooking juices for Vegetable Beef & Barley Soup (recipe
  • also in Recipe Finder) or save for another use. Yield: 4 servings
  • plus leftovers.
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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.