4 lb. beef boneless chuck roast
1 tbsp. olive or vegetable oil
1 tsp. salt
1/2 tsp. pepper
6 medium onions, sliced
1 1/2 cups beef broth
3/4 cup regular or non-alcoholic beer
2 tbsp. packed brown sugar
3 tbsp. Dijon mustard
2 tbsp. cider vinegar

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 a 3 1/2 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.

Remove beef and onions from cooker, using a slotted spoon. Cut beef into slices. Skim fat from beef juices in cooker.

Serve beef with juices.

Submitted by: Judy Brannock