Categories: Crockpot

Ingredients

• 1 Boneless beef chuck shoulder roast (2lbs)
• 1 can (40 ounces) sweet potatoes drained
• 2 small onions, sliced
• 2 apples, cored and sliced
• 1/2 cup beef broth
• 2 cloves garlic minced
• 1 tsp salt
• 1 tsp dried thyme leaves, divide for 2 separate uses
• 3/4 tsp black pepper, divide for 2 separate uses
• 1 tbs cornstarch
• 1/4 tsp ground cinnamon
• 2 tbs cold water

Directions

1. Trim fat from beef and cut into 2 inch pieces

2. Place beef, sweet potatoes, onions, apples, beef broth, garlic, 1/2 tsp thyme, salt, and 1/2 tsp pepper in 4 qt slow cooker

3. Cover and cook on LOW 8 to 9 hours

4. Transfer beef, potatoes and apples to platter and keep warm

5. Let liquid stand 5 mins to allow fat to rise and skim off fat

6. Combine cornstarch, remainin 1/2 tsp thyme, 1/2 tsp pepper, cinnamon and water until smooth

7. Stir into cooking liquid

8. Cook 15 mins on High or until juice are thickened

9. Serve sauce with beef, potatoes and apples

Email to a friend | Print this recipe | Back