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Pot Roast and Sweet Potatoes

  • 4servings

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 to 2 pounds boneless beef chuck roast

  2. 2 tablespoons oil

  3. 1 onion, thinly sliced

  4. 3 sweet potatoes, peeled and quartered

  5. 2/3 cup beef broth

  6. 3/4 teaspoon celery salt

  7. 1/4 teaspoon pepper

  8. 1/4 teaspoon cinnamon

  9. 1 tablespoon cornstarch

  10. 2 tablespoons cold water

Instructions Jump to Ingredients ↑

  1. In a skillet, brown roast on all sides in hot oil; drain. Place onion and sweet potatoes in slow cooker; top with roast. Combine broth and seasonings; pour over all. Cover and cook on low setting 7 to 8 hours or on high setting 4 to 5 hours.

  2. Place roast on a serving platter, surrounded with vegetables; keep warm. Combine cornstarch and water in a small saucepan; add one cup of juices from slow cooker. Cook and stir over medium heat until thickened and bubbly continue cooking and stirring 2 more minutes. Serve gravy with roast.

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