Save on Pinterest

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
  • Total Time
    Prep: 25 min. Cook: 8 hours
  • Makes
    4 servings plus leftovers

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.
Nutrition Facts
4 ounces cooked beef with 1/4 cup onions and 1/2 cup gravy: 488 calories, 23g fat (9g saturated fat), 147mg cholesterol, 523mg sodium, 21g carbohydrate (13g sugars, 1g fiber), 46g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • ckbray
    Apr 27, 2020

    Very easy, good and tender. Makes good gravy for mashed potatoes too.

  • s_pants
    Feb 3, 2019

    Loved it! Cook a 2 3/4 pound roast on high for about 6 hours...it just fell apart, not tough at all! Did not alter the ingredients for the broth it cooked in even though the roast was not a large as the recipe indicated.

  • Hannah
    Apr 15, 2018

    I fixed this for work at my local ambulance service and came home with an empty slow cooker and requests for the recipe. One of the best roasts I have EVER fixed!

  • pajamaangel
    Feb 8, 2018

    This was amazing! I loved the sweetness of the onions especially in the gravy. We couldn't get enough. I served this with the Mashed Potatoes with Garlic Olive Oil recipe from this site. Delicious!

  • greatwithoutgluten
    Oct 8, 2017

    Easy recipe. I have made it a few times. I like the onion flavor and the sweetness.

  • lolohiser
    Jun 17, 2017

    We all liked it.

  • dschultz01
    Apr 10, 2017

    Good but the gravy was a little sweet.

  • kimspacc
    Jul 18, 2015

    Simple to make and perfect for summer when it is too hot to turn on the oven.

  • gregandlory
    Aug 26, 2014

    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.

  • danielleylee
    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.