Mustard Pot Roast

2 1/2 lb beef boneless chuck roast
1/2 tsp salt
1/4 tsp pepper
1 Tbs olive oil
4 onions, sliced
1 cup beef broth
1/2 cup beer or apple juice
1 Tbs brown sugar, packed
1 Tbs cider vinegar
2 Tbs dijon mustard

Cook beef in oiled skillet 5 minutes, turning once, until brown. Season with salt and pepper; remove from skillet.

Reduce heat to medium. Add oil to skillet. Cook onions in oil 12 to 14 minutes, stirring frequently, until brown. Stir in broth, beer, brown sugar, vinegar and mustard. Spoon half of the onion mixture in 4-5 quart crock pot. Place beef roast on onions. Spoon remaining onion mixture on beef.

Cover and cook on low heat setting 8 to 9 hours or until meat is tender.

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