Here’s a tasty change to classic beef roast. I love to serve this for family dinners because I know it will always be well-appreciated.
—RACHEL VAN ORDEN ANNVILLE, PA
PREP: 10 MIN. • COOK: 7 HOURS + STANDING • MAKES: 8 SERVINGS
1 tablespoon canola oil
1 boneless beef chuck roast (4 pounds)
2 medium onions, sliced into 1/2-inch rings
1 cup plus 2 tablespoons water, divided
3/4 cup honey barbecue sauce
1/2 cup red pepper jelly
3 tablespoons hoisin sauce
2 tablespoons cornstarch
1. In a large skillet, heat oil over medium heat. Brown roast on all sides. Transfer to a 5-qt. slow cooker; add onions and 1 cup water.
2. In a small bowl, mix barbecue sauce, jelly and hoisin sauce; pour over meat. Cook, covered, on low 7-9 hours or until meat is tender.
3. Remove roast from slow cooker; tent with foil. Let stand 10 minutes before slicing.
4. Meanwhile, skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil. Mix cornstarch and remaining water until smooth. Stir into pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast and onions.