Pumpernickel Roast

Yield: 6 servings

Ingredients

• 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

Preparation

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

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

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