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Submitted by: Nancy Girard from Chesapeake, VA
Originally shared on the web 02/16/2011

2 T. oil, divided
2-1/2 lb. boneless beef chuck roast
salt and pepper to taste
4 onions, sliced
1 c. beef broth
1/2 c. apple juice
1 T. brown sugar, packed
1 T. cider vinegar
2 T. Dijon mustard

Heat one tablespoon oil in a large frying pan over medium-high heat. Brown roast on all sides. Remove to a plate; sprinkle with salt and pepper to taste. Add remaining oil to pan and cook onions until deep golden, stirring frequently. Add broth, juice, brown sugar, vinegar and mustard to onions in pan. Spoon half of onion mixture into a slow cooker; place roast on top. Top with remaining onion mixture. Cover and cook on low setting for 8 to 9 hours. Serves 6.