Slow Cooker Caramelized-Onion Pot Roast

Let slow cooking speed your way to dinner! Tender, flavorful pot roast will be ready when you are. Just add sides, and dinner is served.

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( 7 ) Ratings

7 Ratings

5 Stars 22%

4 Stars 11%

3 Stars

2 Stars 22%

1 Stars 11%

Member Reviews ( 5 )

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ingredients 10
Prep Time 25 min
Total Time 10 hr 25 min

Ingredients

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 Progresso® beef flavored broth (from 32-oz carton)

3/4: cup regular or nonalcoholic beer

2: tablespoons packed brown sugar

3: tablespoons Dijon mustard

2: tablespoons cider vinegar

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Directions

1 Trim excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides. Sprinkle with salt and pepper.
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.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

EXPERT TIPS

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Expert Tips

(Total time will vary with appliance and setting.)

If you're lucky enough to have leftovers from this flavor-packed roast, add up to 2 cups cut-up beef and onions to a 16-ounce jar of tomato pasta sauce for the best "mamma mia!" spaghetti sauce!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 310
Calories from Fat: 150),

% Daily Value

Total Fat: 17g; 17%
(Saturated Fat 6g, 6% Trans Fat 1/2g 1/2% ),
Cholesterol: 80mg; 80%;
Sodium: 460mg; 460%;
Total Carbohydrate: 9g; 9%
(Dietary Fiber 1g 1% Sugars 5g 5% ),
Protein: 29g; 29%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 4%;
Calcium: 4%;
Iron: 10%;

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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BakeIt13

report Posted Apr. 17, 2012 2:50 PM

Delicious! I made this for my birthday (yep, I cooked on my birthday, but that's okay, I like to cook) and everyone loved it. Not a piece left. I did lower the onion count to 4 large onions and selected Vidalia onions for their taste. However, for a 4 lb pot roast, I found it only served 6 (normal serving sizes). Overall - wonderful!

stagnersheila

report Posted Jan. 26, 2012 7:28 PM

Totally awesome! We sliced and made sandwiches out of it by adding a spicey mustard sauce and homemade sour dough bread sandwiches smothered with the onions.

TheDix

report Posted Jan. 21, 2012 10:48 PM

Recipe went together quickly, delicious results. A real keeper. All in my family loved it.