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Ingredients
- 1 1/2 to 2 pound boneless beef chuck pot roast
- 2 tbsp. veg. oil
- 1 med. onion, sliced thin
- 3 med. sweet potatoes, peeled and quartered
- 2/3 c. beef broth
- 3/4 teaspoon celery salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon pepper
- 1 tbsp. cornstarch
- 2 tbsp. cool water
Directions
- Trim fat from roast; brown in skillet on all sides in warm oil. Drain well. In 3 1/2 to 4 qt 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 hrs or possibly high 4-5 hrs. To serve, transfer roast and vegetables to platter. Reserve juices. Measure 1 c.; make gravy by stirring cornstarch in cool water; add in juices. Cook and stir till thickened and bubbly for 2 min. 6 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1204g | |
| Calories 2346 | |
| Calories from Fat 1276 | 54% |
| Total Fat 142.02g | 178% |
| Saturated Fat 47.27g | 189% |
| Trans Fat 0.7g | |
| Cholesterol 566mg | 189% |
| Sodium 1015mg | 42% |
| Potassium 2725mg | 78% |
| Total Carbs 76.33g | 20% |
| Dietary Fiber 11.7g | 39% |
| Sugars 17.28g | 12% |
| Protein 180.13g | 288% |
