Ingredients:

4 pounds beef boneless chuck roast 1 Tbsp. olive or vegetable oil 1 teaspoon salt 1/2 teaspoon pepper 6 medium onions, sliced

1 1/2 cups beef broth 3/4 cup regular or nonalcoholic beer 2 Tbsp. packed brown sugar 3 Tbsp. Dijon mustard 2 Tbsp. cider vinegar

Directions:

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 & pepper.

PLACE onions in 3 1/2- to 6-quart slow cooker.

LAYER beef on top of onions.

MIX remaining ingredients; pour over beef & onions.

COVER & cook on low heat setting 8 to 10 hours or until beef is tender.

REMOVE beef & onions from cooker, using slotted spoon.

CUT beef into slices.

SKIM fat from beef juices in cooker if desired.

SERVE beef with juices.

TIP: This is a slow-cooker recipe.

  

   

Cook Time:  8-10 hours

Yield:  serves 12

  

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