You know how you see a recipe and you know you’re going to love it before you even try it?  That’s how it was when I saw this recipe at Mom’s Crazy Cooking. I have a thing for caramelized onion (try this Orange, Honey and Cumin Roasted Chicken with caramelized onions over mashed potatoes), and my husband loves a tender, falling apart roast.  So I knew this recipe was going to be a hit.

Caramelized Onion Pot Roast in the Crock Pot

Adapted from Betty Crocker Recipe Magazine, January 2001 and Mom’s Crazy Cooking

Ingredients:

• 4 Onions, sliced thin
• Palm Shortening or oil of choice
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 1 cup Beef Broth
• 1/2 cup Apple Juice
• 1 Tbsp Sucanat or Brown Sugar
• 1 Tbsp Cider Vinegar
• 2 Tbsp Dijon Mustard
• 2 1/2 lb Rump Roast

Directions:

1. In a large skillet, cook onions until translucent and brown.  Stir in remaining ingredients except roast and heat through.
2. Spoon half of the onion mixture into the crock pot.  Place the roast on top of the onions.  Spoon the rest of the onion mixture on top of the roast.
3. Cover and cook on low 8-9 hours or until roast is falling apart.
4. Serve over  mashed potatoes.

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• Crockpot Beef Stew and Mashed Potatoes
• Mojo Chicken in the CrockPot
• Italian Sausage and Summer Squash Skillet
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