Caramelized Onion Chuck Roast
By
Lynda Sweezey
@mema5
1
The roast is fork tender and with the Caramelized Onion YUUUMMMMY!!
Recipe for Vegetable Beef Barley Soup at the end of recipe made from leftover roast.
This came from Simple and Delicious
Magazine.
Recipe for Vegetable Beef Barley Soup at the end of recipe made from leftover roast.
This came from Simple and Delicious
Magazine.
Ingredients
-
1 cwater
-
1 cbeer or water
-
1/4 cbeef broth
-
1/4 cbrown sugar
-
3 Tbspdijon mustard
-
2 Tbspcider vinegar
-
14 # boneless beef chuck roast..trimmed
-
1 tsponion salt
-
1 tspcoarsley ground black pepper
-
1 Tbspolive oil
-
3 largesweet onions--halved and sliced
-
2 Tbspcornstarch
-
2 Tbspcold water
How to Make Caramelized Onion Chuck Roast
- Combine 1st six ingredients in a large bowl;set aside.
Sprinkle roast with onion salt and pepper.
Brown meat in oil in a large skillet on all sides.
Place onions and roast in a 5 quart slow cooker;pour beer mixture over top.
Cover and cook on low for 8-10 hours. - Remove roast and onions and keep warm.
Skim fat from cooking juices;transfer 2 cups to a small saucepan and bring to a boil.
Combine cornstarch and water until smooth;gradually stir into the pan. Bring to a boil;cook and stir for 2 minutes or until thickened. - Serve with half the roast and onions.
Save remaining roast,onions and cooking juices for soup or save for another use - VEGETABLE BEEF and BARLEY SOUP (from leftovers)
3 C. Beef Broth
2 C. Frozen Mixed Vegetables
1/4 C. Quick Cooking Barley
1 tsp. mustard
Combine all ingredients in a large saucepan.
Bring to a boil:Reduce heat;simmer,uncovered,for 15-20 minutes or until barley is tender.
