Slow Cooker Carbonnade Beef Pot Roast

from Canadian Living

•  4 slices bacon thinly sliced
•  2 tablespoons butter
•  4 sweet onions thinly sliced
•  1 cup Brown ale or porter beer
•  1 tablespoon packed light brown sugar
•  5 cloves garlic minced
•  1/2 teaspoon each salt and pepper
•  1.35 kg boneless beef pot roast (top or bottom blade, or cross rib)
•  1/2 cup sodium-reduced beef broth
•  3 tablespoons cornstarch or arrowroot starch

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​​In large cast-iron or heavy skillet, cook bacon over medium-high heat, stirring occasionally, until crisp, about 4 minutes. Using slotted spoon, transfer to paper towel–lined plate. Discard fat.

In same pan, melt butter over mediumhigh heat; cook onions, stirring occasionally, until softened, about 5 minutes. Add ale and sugar; cook, stirring occasionally, until no liquid remains and onions are golden brown, 30 to 35 minutes. Stir in bacon. 

Make-ahead: Refrigerate in airtight container for up to 3 days.

Pour into slow cooker. Combine garlic, salt and pepper; rub all over beef. Place on onions; pour broth over top. Cover and cook on low until beef is tender, 7 to 8 hours.

Remove beef to cutting board; tent with foil and let stand for 10 minutes before
slicing. Skim fat from cooking liquid. Whisk cornstarch with 2 tbsp water; whisk into slow cooker. Cover and cook on high until thickened, about 10 minutes. Serve with roast.