Caramelized Onion Chuck Roast
Recipe for Vegetable Beef Barley Soup at the end of recipe made from leftover roast.
This came from Simple and Delicious
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 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.