Ingredients
1
tablespoon olive or vegetable oil
1
(4-lb.) boneless beef chuck roast
1
teaspoon salt
1/2
teaspoon pepper
6
medium onions, sliced
1 1/2
cups beef broth
3/4
cup beer or nonalcoholic beer
2
tablespoons brown sugar
3
tablespoons Dijon mustard
2
tablespoons cider vinegar
Preparation
Heat oil in large skillet over medium-high heat until hot. Add beef roast; cook about 10 minutes or until browned on all sides, turning occasionally. Sprinkle with salt and pepper.
Place onions in 3 1/2- to 6-quart slow cooker. Place beef on onions. In small bowl, combine all remaining ingredients; mix well. Pour over beef and onions.
Cover; cook on low setting for 8 to 10 hours.
With slotted spoon, remove beef and onions from slow cooker. Cut beef into slices. If desired, skim fat from beef juices in slow cooker. Serve beef with juices.
