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Ingredients

• Crock Pot Harvest Dinner
• 1 pounds boneless beef chuck pot roast - (to 2 lbs)
• 2 tablespoon cooking oil
• 1 medium onion ; sliced thin
• 3 medium sweet potatoes ; peeled, quartered
• 2 cup beef broth
• 3 teaspoon celery salt
• 1 teaspoon cinnamon
• 1 teaspoon freshly-ground black pepper
• 1 tablespoon cornstarch
• 2 tablespoon cold water
• -= Instructions =-
• 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 for 10 to 12 hours or on HIGH for 4 to 5 hours.
• To serve, transfer roast and vegetables to platter. Reserve juices. Measure 1 cup; make gravy by stirring cornstarch in cold water; add to juices. Cook and stir for 2 minutes, until thickened and bubbly.
• This recipe yields 6 servings.

Description

So Easy To Make - Wonderful To Put On Early In The Morning While Raking The Fall Leaves Or Doing Your Fall Canning!

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