[color:"blue"]Slow Cooker Caramelized-Onion Pot Roast[/color]

1 boneless beef chuck roast (4 lb)
1 tablespoon olive or vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
6 medium onions, sliced
1 1/2 cups beef broth
3/4 cup Guiness stout
2 tablespoons packed brown sugar
3 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 tsp rubbed thyme


1.Trim excess fat from beef. Sprinkle with salt and pepper.
Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides.
2.Place onions in 3 1/2- to 6-quart slow cooker. Place beef on onions.
3.Mix remaining ingredients; pour over beef and onions. Cover and cook on low heat setting 8 to 10 hours or until beef is tender.
4.Remove beef and onions from cooker, using slotted spoon. Cut beef into slices. Skim fat from beef juices in cooker if desired.
Serve beef with juices or thicken juices with a roux, and add some mushrooms to make a great gravy.

Sounds good. I'll have to give it a try.

I like to thicken the juices and make a mushroom gravy... (LOTS of Mushrooms!)...
Then serve with mashed 'taters and fresh, sliced carrots...
YUMMMM! Great combination!

fyi - it sure smells good! Will post a review later!
T & MJ

Hey Todd...How did it come out???

It turned out excellent, sorry I did not get back to post the review. Tasty and tender, my guess is we will do this again and start adding a twist here and there.
Cheers,
T

Peconic -
Oh my goodness, was this ever delicious!! Started it yesterday morning, and at 7 pm we had a wonderful dinner. I made smashed potatoes. I made a roux, put the juice in the freezer to dip off all of the cold fat, smashed up the onions, and made a gravy to die for. Thank you for a delicious recipe. This is a keeper!
Jo