The sweet potatoes have such a good flavor in this recipe.
1 1/2 to 2 pounds boneless beef chuck roast
2 tablespoons oil
1 onion, thinly sliced
3 sweet potatoes, peeled and quartered
2/3 cup beef broth
3/4 teaspoon celery salt
1/4 teaspoon pepper
1/4 teaspoon cinnamon
1 tablespoon cornstarch
2 tablespoons cold water
How to Make It
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.
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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