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Beef Roast Smothered in Caramelized Onions

1/2 cup water
1/2 cup beef broth
1 cup of beer or additional beef broth
1 Tablespoon Worcestershire sauce
1/3 cup packed brown sugar
3 tablespoons Dijon mustard
2 tablespoons cider vinegar
2 teaspoons garlic powder
1 teaspoon coarsely ground pepper
2 Tablespoon olive oil
1 Tablespoon butter
3-4 large sweet onions, sliced in rounds (Use Vidalia or Sweet White for the best caramelization)
1 boneless beef chuck roast (4 pounds), trimmed


Preheat oven to 300 degrees.
In a bowl, mix water, beef broth, Worcestershire sauce, mustard, brown sugar, vinegar, and beer.  Set aside.
Season both sides of roast with garlic powder and pepper. On the stove top, add 1 tablespoon of olive oil to a large Dutch oven or heavy roaster with lid.  When oil is warmed, add chuck roast.  Brown/sear on both sides (about 3 minutes each side).  Remove from pan and place in a platter and cover with foil to keep warm.  Add additional tablespoon of olive oil, 1 tablespoon of butter, and onions, stir constantly until onions are beginning to caramelize.  Remove half of the onions and place roast on top of the remaining onions. Top roast with the remaining onions.  Pour beer and seasoning mixture on top. Put lid on roaster and place in oven. Cook for 3.5 hours or until roast is 

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