Beef Roast with Sweet Potatoes

By luvmybuttonsnbows

PREP:
IS minutes
COOK:
Low 8 hows, High 4 hours
MAKES:
6 servings
SLOW COOKER:
3 1/2- to 4-quart

Ingredients

• 1 2-pound boneless beef chuck pot roast
• 1 tablespoon cooking oil
• 1 medium onion, sliced
• 6 medium sweet potatoes or regular baking potatoes, peeled
• and quartered (2 pounds)
• 3/4 cup water
• 1 1/2 teaspoons instant beef bouillon granules
• 1/4 teaspoon celery seeds
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon pepper
• 2 tablespoons cornstarch (optional)
• 2 tablespoons cold water (optional)

Preparation

Step 1

Trim the fat from the pot roast. If necessary, cut roast to fit a 3 1/2- to 4-quart slow cooker. In a large skillet brown roast on all sides in hot oil. Drain well.
Place onion and potatoes in cooker. Place meat over vegetables.
In a small bowl combine 3/4 cup water, bouillon granules, celery seeds, cinnamon, and pepper. Pour over meat and vegetables. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Remove meat and vegetables from cooker and place on platter; reserve juices. If desired, for gravy, pour juices into glass measuring cup. Skim off fat. If necessary, add water to equal 2 cups liquid. In a saucepan stir cornstarch into 2 tablespoons cold water; add cooking juices. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve gravy with roast and vegetables.