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Ingredients:
- 3 to 4 pounds boneless beef chuck pot roast
- 2 tbsp. cooking oil
- 1 medium onion, thinly sliced
- 2 ribs celery, sliced
- 3 to 4 medium sweet potatoes, peeled and quartered
- 2/3 cup beef broth
- 1 teaspoon seasoned salt
- 1/4 tsp. cinnamon
- 1/4 tsp. pepper
- 1 tbsp. cornstarch
- 2 tbsp. cold water
Preparation:
Trim fat from roast; brown in skillet on all sides in hot oil.
Drain well. In 4 to 5-quart slow cooker place sliced onion, celery, then
sweet potatoes. Place roast in top of vegetables, cut if necessary
to fit. Combine beef broth, celery salt, salt, and cinnamon. Pour
over all. Cover. Cook on low 10 to 12 hours or high 4-5 hours. To
serve, transfer roast and vegetables to platter. Reserve juices.
Measure 1 cup; make gravy by stirring cornstarch in cold water; add
juices. Cook and stir for 2 minutes, until thickened and bubbly. Makes 6 to 8
servings.
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