Ingredients needed:
* 1 cup of water
* 1 cup of beer
* 1/2 cup of beef broth
* 1/4 cup of packed brown sugar
* 3 tablespoons of Dijon mustard
* 2 tablespoons of cider vinegar
* 1 boneless beef chuck roast, trimmed (approximately 4 pounds)
* 1 teaspoon of onion salt
* 1 teaspoon of coarsely ground pepper
* 1 tablespoon of olive oil
* 3 large sweet onions, halved and sliced
* 2 tablespoons of cornstarch
* 2 tablespoons of cold water
Preparation steps:
* In a large bowl, combine the first six ingredients; set aside. Sprinkle roast with onion salt and pepper. In a large skillet, brown meat in oil on all sides. Place onions and roast into crockpot; pour beer over top. Cover and cook on low for 8 to 10 hours.
* Remove roast and onions and keep warm. Skim fat from cooking juices; transfer 2 cups to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve the roast with onions.
Enjoy
