Here is a Pot Roast Recipe that is real Comfort Food for sure. Although I don't see why it can't be made with other cuts of beef as well. The goodness is all in the sauce.

Caramelized Onion Pot Roast

Preparation time 25 minutes
Cook time - Crock Pot 8-10 hours - or 3-4 hours in 300 oven

4 lb. Beef boneless chuck roast
1 T olive or vegetable oil
1 t salt
1/2 t pepper
6 medium onions. Sliced
1 1/2 C beef broth
3/4 C regular or non-alcoholic beer (I used the full bottle and decreased the broth)
2 T packed brown sugar
3 T Dijon mustard
2 T cider vinegar

Trim fat from beef. Heat oil over medium-high heat. Cook beef in oil for about 10 minutes, turning occasionally, until brown on all sides Sprinkle with salt and pepper

Place onions in bottom of 4-6 quart slow cooker or equivalent size pan for oven cooking
Place beef on onions

Mix remaining ingredients. Pour over beef and onions. Cover and cook on low heat for 8-10 hours or 3-4 hours in oven - until beef is very tender

Remove beef and onions from pan, using slotted spoon. Cut beef into slices. Serve beef with juices and onions..

Makes 12 servings
Calories per serving - 205; 11 G fat; 55 mg cholesterol;420 mg sodium; 8 G carbohydrate

I think that doubling the sauce recipe is a good idea. The leftover beef makes good sandwiches and is especially for French-Dip type sandwiches. The sauce can also be frozen and used with leftover meats, etc. It is really good.

---

http://www.nancyskitchen.com