Ingredients
1 tablespoon canola oil1 boneless beef chuck roast (4 pounds)2 medium onions, sliced into 1/2-inch rings1 cup plus 2 tablespoons water, divided3/4 cup honey barbecue sauce1/2 cup red pepper jelly3 tablespoons hoisin sauce2 tablespoons cornstarch
Preparation
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.
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. Remove roast and onions from slow cooker; tent roast with foil. Let stand 10 minutes before slicing.
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.
