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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:
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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