Mustardy Pot Roast with Carmelized Onions

spacer 2 1/2 lb beef boneless chuck roast
1/2 tsp salt
1/4 tsp pepper
1 Tbsp olive oil
4 onions, sliced
1 cup beef broth
1/2 cup beer or apple juice
1 Tbsp brown sugar, packed
1 Tbsp cider vinegar
2 Tbsp dijon mustard

Cook beef in oiled skillet 5 minutes, turning once, until brown. Season with salt and pepper; remove from skillet.
Reduce heat to medium. Add oil to skillet. Cook onions in oil 12 to 14 minutes, stirring frequently, until brown. Stir in broth, beer, brown sugar, vinegar and mustard. Spoon half of the onion mixture in 4-5 qt crock pot. Place beef roast on onions. Spoon remaining onion mixture on beef.
Cover and cook on low heat setting 8 to 9 hours or until meat is tender.

From BC #147 Soup & Crock Pot Meals

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Copyright © 1999 Joan Schraith Cole.
Updated April 16, 1999

Graphics from Ann-S-Thesia CD