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Crock Pot Harvest Dinner
1 1/2 to 2 lb. boneless beef chuck pot roast
2 tbsp. cooking oil
1 med. onion, sliced thin
3 med. sweet potatoes, peeled and quartered
2/3 c. beef broth
3/4 tsp. celery salt
1/4 tsp. cinnamon
1/4 tsp. pepper
1 tbsp. cornstarch
2 tbsp. cold water
Trim fat from roast; brown in skillet on all sides in hot oil. Drain
well. In 3 1/2 to 4 quart crock pot place first onion, 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 10-12 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. 6 servings.
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