Sunday Night Supper-V.1

Time to get caught up. Here is the first official version of Sunday night supper. It turned out fantastic. I served it with mashed taters, carrots and peas. So tasty, and the leftovers are awesome for beef dips or hot beef sammies.

Caramelized Onion Pot Roast

4 lb. Beef boneless chuck roast (can use other cuts)

1 Tbsp. Vegetable oil

1 tsp. Salt

½ tsp. Pepper

6 medium onions, sliced

1 ½ cups beef broth

¾ cup beer (Guiness works well)

2 Tbsp. Packed brown sugar

3 Tbsp. Dijon mustard

2 Tbsp. Cider vinegar

2-4 Tbsp.flour

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 ½ to 6 quart slow cooker. Place beef on onions.

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. (You can put it on high for 2-3 hours, then to low)

Remove beef and onions from cooker. Cut beef into slices. Keep warm. Strain sauce into saucepan, over medium heat. Mix flour and water, and slowly add to sauce to thicken. Serve with beef.

Makes 12 servings.