Pot Roast With Sweet Potatoes |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 6 |
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This recipe came from a Better Homes and Gardens crock pot cookbook. I love sweet potatoes and thought this would be a nice change from the usual pot roast. I used apple juice in place of the water. Ingredients:
2 lbs chuck roast |
1 tablespoon oil |
1 medium onion, sliced |
2 lbs sweet potatoes, peeled and sliced |
1/4 cup water |
1 1/2 teaspoons beef bouillon granules |
1/4 teaspoon celery seed |
1/4 teaspoon ground cinnamon |
1/4 teaspoon black pepper |
Directions:
1. Trim the fat from the pot roast. Heat oil in a skillet and brown the meat on all sides.
2. Place the onions and potatoes in the crock pot and place the meat on top.
3. Combine the remaining ingredients and pour over the top. Cover and cook on low for 8-10 hours or on high for 4-5 hours.
4. Remove meat and vegetables and place on platter.
5. If desired, for gravy, pour juices into a glass measuring cup. Skim off fat and add water to equal 2 cups of liquid. Pour into a small saucepan over medium heat. Mix 2 tbs cornstarch and 2 tbs cold water and add to liquid. Cook and stir until thick and bubbly.
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