Slow Cooker Beef Roast with Sweet Potatoes

By LaurenCocch16

Ingredients

• 2 lbs boneless beef chuck pot roast
• 1 medium onion, sliced
• 6 medium sweet potatoes, peeled and quartered (2 lbs)
• 3/4 cup water
• 1 1/2 tsp instant beef bouillon granules
• 1/4 tsp celery seeds
• 1/4 tsp ground cinnamon
• 1/4 tsp black pepper
• 2 Tbsp cornstarch (optional)
• 2 Tbsp cold water (optional)

Preparation

Step 1

1. Place onion and potatoes in slow cooker. Place meat over vegetables.
2. In small bowl, combine 3/4 cup water, bouillon granules, celery seeds, cinnamon and pepper. Pour over meat and vegetables.
3. Cover and cook on low for 8-10 hours, or high for 4-5 hours.
4. OPTIONAL: 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 total of liquid. In a sauce pan, stir cornstarch into 2 Tbsp cold water; then add cooking juices. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve gravy with roast & vegetables.