Caramelized Onion Pot Roast

by admin on February 21, 2011

If you make with a sirloin tip roast, this is one delicious, tender pot roast.  The leftover juices would be perfect stock for a gravy or a soup base for another meal.

4-pound beef chuck roast or other pot roast cut (sirloin tip roasts are great!)
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. olive or vegetable oil
4 medium onions, sliced
1 cup beef broth
1/2 cup beer or apple juice
1 Tbsp packed brown sugar
2 Tbsp Dijon mustard
1 Tbsp cider vinegar

1. Cook roast for 5 minutes, turning occasionally, until brown on all sides.  Sprinkle with salt and pepper.

2.  Cook onions in oil for 12 to 14 minutes , stirring frequently, until brown.

3.  Place  beef in bottom of 5- to 6- quart slow cooker.  Cover with onions.  Mix remaining ingredients together and pour over beef and onions.  Cover slow cooker and cook on low heat for 8 to 10 hours or on high for 4.5 hours.  For large dinners for 30-40 people, use an 18-quart electric roaster on 250 degrees for 8 to 10 hours.


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