Best Caramelized Onion Chuck Roast Recipes

CARAMELIZED ONION CHUCK ROAST

Caramelized Onion Chuck Roast image

Wonderfully fork-tender, this tasty roast with sweet onions makes the perfect comfort food at the end of a long day. -Jeannie Klugh, Lancaster, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 8h25m

Yield 4 servings plus leftovers.

Number Of Ingredients 13

Ingredients

1 cup water
1 cup beer or beef broth
1/2 cup beef broth
1/4 cup packed brown sugar
3 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 boneless beef chuck roast (4 pounds), trimmed
1 teaspoon onion salt
1 teaspoon coarsely ground pepper
1 tablespoon olive oil
3 large sweet onions, halved and sliced
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

In a large bowl, combine the first six ingredients; set aside. Sprinkle roast with onion salt and pepper. In a large skillet, brown meat in oil on all sides. Place onions and roast in a 5-qt. slow cooker; pour beer mixture over top. Cover and cook on low for 8-10 hours or until meat is tender., Remove roast and onions and keep warm. Skim fat from cooking juices; transfer 2 cups to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Serve with half of the roast and onions. Save the remaining roast, onions and cooking juices for Vegetable Beef & Barley Soup (recipe also in Recipe Finder) or save for another use.

Nutrition Facts : Calories 488 calories, Fat 23g fat (9g saturated fat), Cholesterol 147mg cholesterol, Sodium 523mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 1g fiber), Protein 46g protein.

CARAMELIZED ONION CHUCK ROAST

Caramelized Onion Chuck Roast image

The roast is fork tender and with the Caramelized Onion YUUUMMMMY!! Recipe for Vegetable Beef Barley Soup at the end of recipe made from leftover roast. This came from Simple and Delicious Magazine.

Provided by Lynda Sweezey

Categories Roasts

Time 8h25m

Number Of Ingredients 13

Ingredients

1 c water
1 c beer or water
1/4 c beef broth
1/4 c brown sugar
3 Tbsp dijon mustard
2 Tbsp cider vinegar
1 4 # boneless beef chuck roast..trimmed
1 tsp onion salt
1 tsp coarsley ground black pepper
1 Tbsp olive oil
3 large sweet onions--halved and sliced
2 Tbsp cornstarch
2 Tbsp cold water

Steps:

1. Combine 1st six ingredients in a large bowl;set aside. Sprinkle roast with onion salt and pepper. Brown meat in oil in a large skillet on all sides. Place onions and roast in a 5 quart slow cooker;pour beer mixture over top. Cover and cook on low for 8-10 hours.
2. Remove roast and onions and keep warm. Skim fat from cooking juices;transfer 2 cups to a small saucepan and bring to a boil. Combine cornstarch and water until smooth;gradually stir into the pan. Bring to a boil;cook and stir for 2 minutes or until thickened.
3. Serve with half the roast and onions. Save remaining roast,onions and cooking juices for soup or save for another use
4. VEGETABLE BEEF and BARLEY SOUP (from leftovers) 3 C. Beef Broth 2 C. Frozen Mixed Vegetables 1/4 C. Quick Cooking Barley 1 tsp. mustard Combine all ingredients in a large saucepan. Bring to a boil:Reduce heat;simmer,uncovered,for 15-20 minutes or until barley is tender.