Since I started with different work hours this year, I have found that I have time to put together some crock-pot meals. With Jake off to college,it also makes for great leftovers! While this is the fourth of the new recipes that I have tried, it is definitely the best! So, here it is, enjoy!
Suggested by Betty Crocker
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 flavored broth (I used sodium free Herb-Ox granules mixed up)
3/4 - cup regular or nonalcoholic beer (I use Budweiser for my cooking beer, but this would be good with a dark beer as well)
2 - tablespoons packed brown sugar
3 - tablespoons Dijon mustard
2 - tablespoons cider vinegar
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. Place onions in 3 1/2- to 6-quart slow cooker. Place beef on onions.
Mix remaining ingredients; pour over beef and onions. Cover and cook on low heat setting 8 to 10 hours or until beef is tender. 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 make the juices into gravy.
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