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Home » Low Carb Recipes » Beef, Lamb and Veal

just slow cooking Caramelized Onion Pot Roast crockpot Reviews Date of last review 1 Mon June 25, 2012 Recommended By Average Price Average Rating 100% of reviewers None indicated 10.0 Description: Used michelob ultra in recipe carb count may vary for other brands Ingredients: 2 1/2 pounds beef boneless chuck roast(0 carbs) 1/2 tsp salt 1/4 tsp pepper 1 tbsp olive or vegetable oil (0 carbs) 3 medium onions, sliced (approx 30 carbs) 1 Cup beef broth (1.4carbs if using boullion or pkt) 1/2 Cup beer (use light or low carb)(approx .6 carb) 1TBsp packed brown sugar substitute (0 carbs) 1TBsp cider vinegar (0carbs) 2 tbsp Dijon mustard (<1 carb) How To Prepare: Spray 12 inch skillet with cooking spray: heat over medium high heat. Cook beef in skillet 5 minutes, turning once, until brown. Season 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 4-5quart slow cooker. Place beef roast on onions. Spoon remaining onion mixture on beef. Cover and cook on low heat setting 8 to 9 hr. Remove beef and onions from cooker and place on serving platter. Spoon some of the juices over the beef. Serve with horseradish Number of Servings: 6 Carbs per serving - include all nutritional information if known: approx 5 carbs Effort (Easy, Average, Difficult): Easy Patchwork Junior LCF Member   Posts: 3 Registered: February 2005 Location: florida see this user's products

Author
kkm9 Junior LCF Member Registered: June 2012	Review Date: Mon June 25, 2012 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10    Positive aspects of the product (pros): Delicious flavor Cons: This recipe is ancient (now 2012) and the author may not be around. I had a 7 bone pot roast I got on sale and needed to do something with it, so tried this. I cut it up in chunks to better fit my crock pot. A key to success, I think, is to use some oil to deeply brown all meat pieces on ALL sides (instead of spray)--as the dark residue bits on pan (fond) contribute essential flavor to the onions you caramelize in it. (You'll still need to add a T or so of oil before the onions go in (slice those fairly wide). I added a package of thick sliced mushrooms, sauteed in another pan. Really delicious and mouthwatering. (Don't fuss with the sauce ingredients. Just perfect as is!)

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