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About.comSouthern Food
At a Glance
Course : Entree
Special : Easy
Type of Prep : Crock Pot, Slow Cook
Cuisine : Southern, U.S. Regional
Occasion : Fall, Family Dinner, Winter
 
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Slow Cooker Autumn Pot Roast

From Diana Rattray,
Your Guide to Southern Food.
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This crockpot pot roast recipe is an autumn pot roast with onion, sweet potatoes, strong beef broth, spices, and other seasonings.

INGREDIENTS:

  • 1 pot roast, lean, boneless, about 2 to 3 pounds
  • 1 tablespoon vegetable oil
  • 1 medium onion, sliced
  • 4 medium sweet potatoes, about 1 1/2 pounds, peeled and quartered (enough for 4 to 6 people)
  • 3/4 cup water
  • 2 teaspoons beef bouillon granules or beef base
  • 1/4 teaspoon celery seed
  • dash ground cinnamon
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons cornstarch or flour combined with 2 tablespoons cold water, optional

PREPARATION:

Trim roast. Heat oil in a large skillet and brown roast on all sides. Browning the roast is optional, but does enhance the flavor a bit. Drain fat from skillet. Place sliced onion in crockpot; top with sweet potatoes. Place meat on vegetables. In a cup, combine the 1/2 cup water, beef bouillon granules, celery seed, cinnamon, and pepper. Pour over roast. Cover and cook on LOW for 8 to 10 hours, until meat is tender (or cook on HIGH for 4 to 5 hours). Remove beef and vegetables to a serving dish and keep warm.

Skim fat from juices and serve with the beef and vegetables. If desired, pour 2 cups of the cooking liquid into a 2-cup measure. Add enough water or broth to make 2 cups. Put the 2 cups of juices into a saucepan and stir in the cornstarch and water mixture. Cook on medium-low until thickened and bubbly. Serve with roast and vegetables.

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