Categories: Beef- main dish

Ingredients

• 1 Tbsp. canola oil
• 1 (3 to 3 1/2 lb.) boneless chuck roast, well trimmed
• 1/2 tsp. coarse salt
• 1/2 tsp. pepper
• 4 medium onions, sliced
• 1 1/2 cups lower-sodium beef broth
• 3/4 cup regular or nonalcoholic beer
• 2 Tbsp. packed light brown sugar
• 3 Tbsp. Dijon mustard
• 2 Tbsp. cider vinegar

Directions

1. Heat oil in a large skillet on medium-high heat. Cook roast 10 minutes or until browned. Sprinkle with salt and pepper. Place onions in a 4-quart or larger slow cooker. Place roast on onions. Mix broth, beer, sugar, Dijon mustard and cider vinegar; pour over roast and onions. Cover and cook on low 6 to 8 hours or until roast is tender. Remove roast and onions from cooker, using slotted spoon. Cut roast into slices. Slim fat from juices in cooker. Serve roast with juice.

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