Once while cleaning out the fridge, I found barbecue sauce, red pepper jelly and hoisin sauce—the perfect trio for creating a slightly tangy and sweet, utterly delicious roast.
—Rachel Van Orden, Annville, PA
Prep: 10 min. • Cook: 7 hours + standing • Makes: 8 servings
1 Tbsp. canola oil
1 boneless beef chuck roast (4 lbs.)
2 medium onions, sliced into 1/2-in. rings
1 cup plus 2 Tbsp. water, divided
3/4 cup honey barbecue sauce
1/2 cup red pepper jelly
3 Tbsp. hoisin sauce
2 Tbsp. 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 for 7-9 hours or until meat is tender. Remove roast from slow cooker; tent with foil. Let stand 10 minutes before slicing.
3. Meanwhile, skim fat from cooking juices; transfer the juices to a small saucepan. Bring to a boil. Mix cornstarch and the remaining water until smooth. Stir into pan. Return to a boil; cook and stir for 1-2 minutes or until thickened. Serve with roast and onions.
Per serving: 4 1/2 oz. cooked beef with 1/3 cup sauce and 1/4 cup onion equals 457 cal., 22g fat (7g sat. fat), 120mg chol., 443mg sodium, 28g carb. (19g sugars, 1g fiber), 35g pro.
GOES GREAT WITH