Back of the Box Recipes - Brand Name Recipes Recipe
         Quick Recipe Search
 
   Home |  Recipes |  Newsletter |  Shopping |  FREE Coupons |  Contact Us
  


Free Newsletter!

Can you resist FREE?
Our newsletter is jam packed full of...

  • Great recipes
  • Cooking tips
  • Money saving offers
  • Plain ol' good stuff

  • Get yours today!

    Click here for a "text only" printer friendly version.
    Caramelized-Onion Pot Roast Caramelized-Onion Pot Roast

    If you’re lucky enough to have leftovers from this flavor-packed roast, add up to 2 cups cut-up beef and onions to a 16-ounce jar of tomato pasta sauce for the best "mamma mia!" spaghetti sauce!

    Prep: 25 min - Cook: Low 8 to 10 hr

    4 pound beef boneless chuck roast
    1 tablespoon 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 tablespoons packed brown sugar
    3 tablespoons Dijon mustard
    2 tablespoons 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 1/2- 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 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 beef juices in cooker if desired. Serve beef with juices.

    Makes 12 servings

    Nutritional Info per 1 Serving: 205 calories (100 calories from fat); 11 g fat (4 g saturated); 55 mg cholesterol; 420 mg sodium; 8 g carbohydrate (1 g dietary fiber); 20 g protein

    This recipe displayed with permission from General Mills, Inc.

    Home |  Recipes |  Newsletter |  Shopping
    Advertise on BOB |  Privacy Statement |  Contact Us

    Copyright © 2000 - 2011 Back of the Box Recipes. All Rights Reserved. Website design by Trilogy4 Design Studios. www.trilogy4.net