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Pumpernickel Roast

Yield 6 servings


  • 1 (10-ounce) package frozen pearl onions
  • 1 (4-pound) sirloin tip roast
  • 1 (12-ounce) bottle dark beer
  • 1/4 cup stone-ground mustard
  • 1 tablespoon caraway seeds
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1/3 cup all-purpose flour
  • Hot cooked medium egg noodles

How to Make It

  1. Place onions in a 4-quart slow cooker; place roast on top. Add beer and next 4 ingredients.

  2. Cook, covered, at HIGH 8 hours or until roast is tender. Remove roast and onions, reserving drippings in cooker.

  3. Whisk flour into reserved drippings; cook 10 minutes or until thickened. Serve with roast, onions, and hot noodles.