I made this tonight and it was a huge hit. I was a little worried because I have a very picky family with some that don't eat meat and some that don't eat veggies.. or anything besides cheese and white rice really. My husband is a typical meat and potatoes kind of guy but his counterpart (son) doesn't like potatoes - just rice and corn. My oldest son, the veggie eater, doesn't like melted cheese or most dairy. So, making dinner really sucks. This recipe really appealed to me because I love sweet potatoes. I'm the only one that isn't picky actually. This *really* smells heavenly cooking. I loved that this site tells me what is on sale at my favorite grocery store and the only 3 ingredients I needed to buy were on sale! I followed the recipe to the T and couldn't think of anything to change for once. The meat was really tender and easy to shred with a couple forks after only 6 hours in my Rival 5 qt slow cooker. I served it over white rice and all I heard was Mmmmm mmmm
Pot Roast and Sweet Potatoes
- 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
- 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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