Oxmoor House Photo by: Oxmoor House

Pot Roast and Sweet Potatoes

The sweet potatoes have such a good flavor in this recipe.

Gooseberry Patch DECEMBER 2010

  • Yield: Serves 4


  • 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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Pot Roast and Sweet Potatoes Recipe