Crock Pot Harvest Dinner Recipe

• 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

1. Trim fat from roast; brown in skillet on all sides in warm oil.
2. Drain well.
3. In 3 1/2 to 4 qt crock pot place first onion, then sweet potatoes.
4. Place roast in top of vegetables, cut if necessary to fit.
5. Combine beef broth, celery salt, salt, and cinnamon.
6. Pour over all.
7. Cover.
8. Cook on low 10-12 hrs or possibly high 4-5 hrs.
9. To serve, transfer roast and vegetables to platter.
10. Reserve juices.
11. Measure 1 c.; make gravy by stirring cornstarch in cool water; add in juices.
12. Cook and stir till thickened and bubbly for 2 min.
13. 6 servings.

beef chuck, oil, onion, sweet potatoes, beef broth, celery salt, cinnamon, pepper, cornstarch, water

Taken from cookeatshare.com/recipes/crock-pot-harvest-dinner-7367 (may not work)