Caramelized Onion Chuck Roast
Total TimePrep: 25 min. Cook: 8 hours
Makes4 servings plus leftovers
Very easy, good and tender. Makes good gravy for mashed potatoes too.
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.
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!
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!
Easy recipe. I have made it a few times. I like the onion flavor and the sweetness.
We all liked it.
Good but the gravy was a little sweet.
Simple to make and perfect for summer when it is too hot to turn on the oven.
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.