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CI Recipes - Caramelized Onion Pot Roast

Guest Chef, Kay Miller, is back with a comfort food recipe sure to warm you up on this chilly winter night.
Caramelized Onion Pot Roast
Out of Kay's cookbook, Ida Kay's Favorites

Here's the recipe:
4 lb. beef boneless chuck roast
1 Tablespoon olive or vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
4 medium onions, sliced
1 1/2 cups beef broth
3/4 cup beer
3 Tablespoons brown sugar, packed
3 Tablespoons Dijon mustard
2 Tablespoons cider vinegar

Trim excess fat from roast. Heat oil in skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides. Sprinkle with salt and pepper. Place onions in slow cooker. Place beef on top of onions. Mix beef broth, beer, brown sugar, mustard, and vinegar; pour over beef and onions, coating beef well. Cook in crockpot on low heat 8-10 hours or until beef is tender. Remove beef and onions from cooker, using slotted spoon; may thicken sauce with milk and cornstarch. Cut beef into slices and serve onions and broth over beef. Yummy served over mashed potatoes!

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