Ingredients
1 cup water1 cup beer or beef broth1/2 cup beef broth1/4 cup packed brown sugar3 tablespoons Dijon mustard2 tablespoons cider vinegar1 boneless beef chuck roast (4 pounds), trimmed1 teaspoon onion salt1 teaspoon coarsely ground pepper1 tablespoon olive oil3 large sweet onions, halved and sliced2 tablespoons cornstarch2 tablespoons cold water
Preparation
In a large bowl, combine the first six 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 a 5-qt. slow cooker; pour beer mixture over top. Cover and cook on low for 8-10 hours 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. 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 of the roast and onions. Save the remaining roast, onions and cooking juices for Vegetable Beef & Barley Soup (recipe also in Recipe Finder) or save for another use.
