Sunday, August 23, 2009

Crock Pot Sunday- Caramelized Onion Pot Roast

O.k. so this is last weeks crock pot Sunday meal, but it has been a way busy week and I haven't had a lot of time. My crock pot is now packed so there won't be anymore Crockpot Sunday posts until after we are settled in our new home.

Anyhow, this recipe is also from that same Betty Crocker Slow Cooker Cookbook, but I put a twist on it. The recipe calls for Beer and we don't drink so I used Root Beer instead. The recipe also calls for Dijion mustard. We didn't want to buy any since we are moving so soon. So I used what we had which was Honey Mustard. I have to tell you, this recipe turned out soooo yummy! It calls for 4 lbs. of roast which is a lot, ecspecially when it's just my husband and I. But I ended up being able to cook the roast, and use it 3 different ways for 3 different meals and a lot of lunch leftovers. :D Anyhow, here it is:

Caramelized Onion Pot Roast
4 lbs. beef boneless chuck roast (I actually prefer the leanest roast I can find so, use whatever you like)
1 tablespoon Olive or Vegetable Oil
1 teaspoon salt
½ teaspoon pepper
6 medium onions, sliced into thin rings
1 ½ cups beef broth
¾ cup beer (I used root beer)
2 tablespoon packed brown sugar
3 tablespoon Dijon Mustard (I used honey mustard)
2 tablespoon cider vinegar
1. 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.
2. Place onions in 3 ½ to 6 quart slow cooker. Place beef on onions.
3. Mix remaining ingredients; pour over beef and onions. Cover and cook on low heat setting for 8 to 10 hours or until beef is tender.
4. Remove beef and onions from cooker, using slotted spoon. Cut beef into slices. Skim fat from juices in cooker if desired. Serve beef with juices.


And as an added bonus, like I said, we ended up being able to use this for 3 seperate meals. The one we always use left over roast for is BBQ Beef Sandwiches. This is one hubby really likes to make.
All he does is takes the leftover roast, shreds it (which with how it cooks up in the crock pot it shreds beautifully)Then he puts it in a pot with BBQ Sauce, flavor of your choice and lets it simmer for 5-10 minutes. Serve with fries or something on the side on a toasted bun and viola! Yummy!
For this particular one hubby used Honey BBQ Sauce, and added a little honey and A-1 sauce. Good stuff!


The 3rd meal, I don't have a picture of, but we shredded the roast and put it in a pan with some taco seasoning (just the kind you get in the seasoning packet works great) and cooked it according to the directions on the packet of seasoning mix. And we had shredded beef tacos. Sooo good!

I love meals like this, where you can cook once and make a few seperate meals. *grin*
Stay tuned in the next day or two for another moving card. :D

1 comment:

Proud Mom said...

Whew - now I know what to have for dinner tonight! Thanks for the recipe!