CARAMELIZED ONION CHUCK ROAST
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
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.
CROCK POT CARAMELIZED ONION POT ROAST
This is one of our favorite recipes for crock pot roast. It's easy and a little different than the usual crock pot roasts. I got the recipe off the Internet and I wish I could thank the original poster for a great recipe!
Provided by Lvs2Cook
Categories Roast Beef
Time 9h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Brown the meat, remove from frying pan to plate.
- Add oil to pan and cook onions until brown.
- Add broth, juice, brown sugar, vinegar and mustard to onions in pan.
- Put half of the onion mixture in crock pot and place the roast on top.
- Cover with the rest of the onions.
- Cook on LOW 8 to 9 hours.
SLOW-COOKER CARAMELIZED-ONION POT ROAST
Let slow cooking speed your way to dinner! Tender, flavorful pot roast will be ready when you are. Just add sides, and dinner is served.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h25m
Yield 12
Number Of Ingredients 10
Steps:
- 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. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 330, Carbohydrate 9 g, Cholesterol 95 mg, Fiber 1 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 460 mg
BEER-BRAISED CHUCK ROAST AND ONIONS
Provided by Food Network
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put oven rack in middle position. Preheat oven to 325F. Pat beef dry and rub with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat oil in oven proof, 5-quart, wide heavy pot over medium high heat until hot - not smoking - and brown beef on all sides, about 15 minutes total. Transfer beef to a plate.
- Add onions to pot and saute, stirring, until pale golden, about 10 minutes. Add garlic, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, for two minutes. Add stout and water, bring to a boil, return beef to pot and cover. Braise in oven, turning after one hour until beef is tender - three to three and a half hours total. Let stand uncovered in onion sauce about 30 minutes before serving.
POT ROAST WITH CARAMELIZED ONIONS AND ROASTED CARROTS
Provided by Suzanne Tracht
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Prepare pot roast
- Position racks in upper and lower thirds of oven and preheat to 350°F. Season beef liberally with salt and pepper. In large Dutch oven or heavy ovenproof pot over moderately high heat, heat oil until hot but not smoking. Add beef and sear until dark brown and crisp on both sides, about 10 minutes total. Transfer beef to large plate. Pour off oil in pan and discard. Add sherry and simmer uncovered, scraping up browned bits on bottom of pan, until reduced by half, about 5 minutes. Pour reduced sherry into heatproof liquid measuring cup.
- In same pan, combine carrots, onions, celery, garlic, and bay leaf. Lay beef on top of vegetable mixture and pour reduced sherry over. Add enough chicken stock to cover 3/4 of meat. Cover and transfer to lower rack in oven. Roast until fork-tender, about 3 hours.
- While beef is roasting, prepare roasted carrots and caramelized onions
- During final hour of roasting, in large bowl, toss carrots with olive oil until well coated. Season generously with kosher salt and freshly ground black pepper. Spread on baking sheet and transfer to upper rack in oven. Roast until slightly tender and browned, about 45 minutes. Transfer to large bowl and keep warm.
- During final 30 minutes of roasting, in heavy 12-inch skillet over moderately high heat, heat canola oil until hot but not smoking. Add onions and sauté, stirring constantly, until caramelized, about 20 to 25 minutes. Season to taste with kosher salt, add to roasted carrots in large bowl, and keep warm.
- Finish dish
- When beef is tender, transfer to serving platter; tent with foil. Skim fat from liquid in pot. Strain liquid through fine-mesh sieve, pressing on solids with back of spoon to extract all juices, then discarding solids. Return liquid to pot, set over high heat, and bring to boil. Reduce heat to moderate and simmer, uncovered, until reduced slightly, about 5 minutes. Season juices to taste with salt and freshly ground black pepper.
- Pour half of juices into bowl with carrots and onions; toss to combine. Pour other half of juices into gravy dish. Arrange carrots and onions around beef on serving platter and serve immediately, with extra juices on side.
CROCK POT CARAMELIZED-ONION POT ROAST
Another crock pot winner! The onions become meltingly tender. Make sure to serve with crusty bread to dip into the juices!
Provided by yooper
Categories Roast Beef
Time 8h25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- 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 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.
Nutrition Facts : Calories 264.1, Fat 10.6, SaturatedFat 4.3, Cholesterol 99.8, Sodium 474, Carbohydrate 8.7, Fiber 1.1, Sugar 4.6, Protein 33.1
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