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Slow Cooker Caramelized-Onion Pot Roast

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  • Prep 25 min
  • Total 10 hr 25 min
  • Servings 12
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Let slow cooking speed your way to dinner! Tender, flavourful pot roast will be ready when you are. Just add sides, and dinner is served.
Created Jun 27, 2011
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  • 1 boneless beef chuck roast (4 lb/2 kg)
  • 1 tbsp (15 mL) olive or vegetable oil
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 6 medium onions, sliced
  • 1 1/2 cups (375 mL) beef flavoured broth
  • 3/4 cup (175 mL) regular or nonalcoholic beer
  • 2 tbsp (25 mL) packed brown sugar
  • 3 tbsp (45 mL) Dijon mustard
  • 2 tbsp (25 mL) 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.

Expert Tips

  • Tip 1
    Tip: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
  • Tip 2
    Planned Overs: If you're lucky enough to have leftovers from this flavour-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!

Nutrition Information

No nutrition information available for this recipe
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