What’s not to love about a recipe you can throw into the crockpot in the morning and serve up without any hassle for dinner? This delicious dish goes great with rice or mashed potatoes, and will make the most amazing left-over sandwiches the following day.
The caramelized onions really make this dish, their sweetness add a fabulous accent to the savoury beef and gravy. Give it a try, let me know how it comes out. Hopefully your family will love it as much as ours.
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Caramelized Onion Pot Roast
Serves: 6 – 8
Couch to table in: 15 mins (plus cooking time)
Ingredients:
1 beef pot roast, or brisket, 4 pounds
1 teaspoon salt
1/2 teaspoon pepper
5 yellow onions, sliced
1 1/2 cups beef broth
1 can beer
2 tablespoons brown sugar
3 tablespoons Dijon or Deli mustard
2 tablespoons cider vinegar
Preparation:
- trim excess fat from beef. Place onions in crockpot. Place beef on onions.
- Mix remaining ingredients in a bowl and pout over beef and onions. Cover and cook on Low heat until tender, about 10 hours.
- Remove beef and onions from cooker using slotted spoon. Slice beef (it should be fall apart tender) into 1/4 inch slices. Serve with onions and gravy.
Lisa – I use apple juice in my favourite recipe actually: http://www.urbanmoms.ca/chef_dad/2010/08/died-gone-to-heaven-beef-ribs.html
I like the subtle depth the beer lends to this one though.
Have you ever used apple juice instead of beer to tenderize the meat? I sure look forward to more slow cooker recipes from you- we use our slow cooker all winter long. Thanks
I used Molson Canadian this time round – but you can really use any beer.
I’d avoid anything too dark for this one.
Does type of beer matter?
Carol – technically you could use a heavy pot or dutch oven in your oven and set it to 200 degrees.
Drawbacks:
1) I’ve never tried it
2) the electricity consumption is obviously greater than a slow cooker/crockpot
Let me know if you give it a try – but may be worth the investment. I’m hoping to have a number of crockpot recipes up here over the coarse of the winter.
Sara – great question! Definitely not an issue though. Simmering booze for 2 hours brings its alcoholic content down below 5% of the original content. Since beer only starts out with ~5% alcohol by content and this recipe cooks for 10 hours the alcohol is entirely cooked out during the cooking process.
Gav, can I make this recipe in a regular pot? Unfortunately I don’t own a crockpot… maybe I need to invest.
Hey Gav – here is my really stupid question. With the can of beer in it…can I serve it to my kid???