Sweet & Tangy Beef Roast

1. 1

   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.

2. 2

   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 from slow cooker; tent with foil. Let stand 10 minutes before slicing.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

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