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Carmelized Onion Pot Roast Recipe

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This recipe for Carmelized Onion Pot Roast is from TasteBUDS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lb beef boneless chuck roast
1 tbsp olive or veg. oil
1 tsp salt
1/2 tsp pepper
6 med. onions (I've never used this many. I usually use a smaller roast, and use 3 onions)
1 1/2 cups beef broth
3/4 cup beer (I think a dark beer works best)
2 tbsp packed brown sugar
3 tbsp Dijon mustard (I usually use a coarse ground or country style dijon mustard)
2 tbsp cider vinegar
Directions:
Directions:
1. Trim fat. Heat oil in a 10 inch skillet over med-high heat. Cook beef 10 minutes, turning until brown on all sides. Sprinkle with salt and pepper.
2. Place onions in a 3 1/2 - 6 quart slow cooker. Place beef on onions.
3. Mix remaining ingredients, pour over beef and onions. Cover and cook on low 8 - 10 hours.
4. Remove beef and onions with slotted spoon. Cut beef into slices and serve with the juices
* I usually add carrots and potatoes after 1 to two hours in the crock pot.
Personal Notes:
Personal Notes:
This is yummy with a crusty bread to soak up the juices. I found that the beer and mustard you use make a big difference in the taste.

 

 

 

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