CARAMELIZED-ONION POT ROAST 2 1/2-pound beef boneless chuck roast 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon olive or vegetable oil 4 medium onions, sliced 1 cup beef broth 1/2 cup beer or apple juice 1 tablespoon packed brown sugar 1 tablespoon cider vinegar 2 tablespoons Dijon mustard Horseradish, if desired Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet 5 minutes, turning once, until brown. Sprinkle with salt and pepper; remove from skillet.

Reduce heat to medium. Add oil to skillet. Cook onions in oil 12 to 14 minutes, stirring frequently, until brown. Stir in broth, beer, brown sugar, vinegar and mustard. Spoon half of the onion mixture in 4- to 5-quart slow cooker. Place beef on onions. Spoon remaining onion mixture over beef.

Cover and cook on low heat setting 8 to 9 hours or until beef is tender.

Remove beef and onions from slow cooker and place on a serving platter. Spoon some of the beef juices from slow cooker over beef. Serve with horseradish.

6 servings.

TIME-SAVER: When you're in a hurry, don't bother cooking the onions. Omit the olive oil and mix the broth, beer, brown sugar, vinegar and mustard together. Place onions in the slow cooker. Top with beef and broth mixture.

SPECIAL TOUCH: To make gravy, remove beef and onions from slow cooker. Skim off fat from bee juices, and pour juices into saucepan. Mix 1 tablespoon cornstarch with 2 tablespoons water, and stir into beef juices. Boil and stir 1 minute or until thickened.

1 Serving: Calories: 410 (Cal. from fat: 215), Fat: 24g (Saturated: 9g), Cholesterol: 115mg, Sodium: 530mg, Carbohydrate: 10g, Protein: 40g.

[Betty Crocker, Comfort Casseroles, January 2001]