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Carmelized Onion Chuck Roast


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  • 1 cup water
  • 1 cup beer or beef broth
  • 1/2 cup beef broth
  • 1/4 cup packed brown sugar
  • 3 Tbs Dijon mustard
  • 2 Tbs cider vinegar
  • 4 lb boneless beef chuck roast, trimmed
  • 1 tsp onion salt
  • 1 tsp coarsely ground pepper
  • 1 Tbs olive oil
  • 3 large onions, halved and sliced
  • 2 Tbs cornstarch
  • 2 tbs cold water



Step 1

In a large bowl, combine the first 6 ingredients; set aside. Sprinkle roast with onion salt and pepper. In a large skillet, brown meat in oil on all sides. Place onions and roast in slow cooker; pour beer mixture over top. Cover and cook on low for 8-10hr or until meat is tender.
Remove roast and onions and keep warm. Skim fat from cooking juices; transfer 2 cups to a small saucepan. Bring liquid to a boil; cook and stir 2min or until thickened. Serve the roast with onions.

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