Categories: Slow Cooker

Ingredients

• 2 lb boneless beef chuck pot roast
• 1 tbsp cooking oil
• 1 medium onion, sliced
• 6 medium sweet potatoes, peeled and quartered
• 3/4 cup water
• 1 1/2 tsp instant beef bouillon granules
• 1/4 tsp celery seeds
• 1/4 tsp ground cinnamon
• 1/4 tsp pepper
• 2 tbsp cornstarch
• 2 tbsp cold water

Directions

1. Trim fat from pot roast. In a large skillet brown roast on all sides in hot oil. Drain well.

2. Place onion and potatoes in cooker. Place meat over vegetables.

3. In a small bowl combine 3/4 cup water, bouillon, celery seeds, cinnamon and pepper. Pour over meat and vegetables. Cover and cook on LOW 8-10 hrs.

4. Remove meat and vegetables from cooker and place on platter; reserve juices. For gravy, pour juices into glass measuring cup. Skim off fat. In a sauce pan stir cornstarch into 2 tbsp cold water; add cooking juices. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve gravy with roast and vegetables.

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