Slow Cooker Caramelized-Onion Pot Roast

 

1

boneless beef chuck roast (4 lb)

1

tablespoon olive or vegetable oil

1

teaspoon salt

1/2

teaspoon pepper

6

medium onions, sliced

1 1/2

cups Progresso® beef flavored broth (from 32-oz carton)

3/4

cup regular or nonalcoholic beer

2

tablespoons packed brown sugar

3

tablespoons Dijon mustard

2

tablespoons cider vinegar

• 1 Trim excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides. Sprinkle with salt and pepper.
• 2 Place onions in 3 1/2- to 6-quart slow cooker. Place beef on onions.
• 3 Mix remaining ingredients; pour over beef and onions. Cover and cook on low heat setting 8 to 10 hours or until beef is tender.
• 4 Remove beef and onions from cooker, using slotted spoon. Cut beef into slices. Skim fat from beef juices in cooker if desired. Serve beef with juices.
  
  Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.