Harvest Dinner

Name: Harvest Dinner
Ingredients: 1/8 - 2 lb boneless beef chuck roast; 1 tablespoon cooking oil; 1 medium onion, sliced; 4 medium sweet potatoes, peeled and quartered; 3/4 cup water; 1 1/2 teaspoons beef bouillon granules; 1/4 teaspoon celery seed; 1/4 teaspoon ground cinnamon; 1/4 teaspoon pepper; 2 tablespoons cold water; 2 teaspoons cornstarch

11 ingredients

6 steps

Ingredients

1/8 - 2 lb boneless beef chuck roast
1 tablespoon cooking oil
1 medium onion, sliced
4 medium sweet potatoes, peeled and quartered
3/4 cup water
1 1/2 teaspoons beef bouillon granules
1/4 teaspoon celery seed
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
2 tablespoons cold water
2 teaspoons cornstarch

Directions

1

Trim fat from pot roast. Cut roast to fit into a 3 1/2 or 4 quart crock pot. heat oil in a large skillet. Cool roast in hot oil until brown on all sides. Drain well.
2

Meanwhile, place onion, then the sweet potatoes in crock pot. Place roast on top of vegetables.
3

Combine the 3/4 cup water, the bouillon granules, celery seed, cinnamon, and pepper in a small bowl. Pour over meat and vegetables. Cover and cook on low for 8-10 hours (high 4-5 hours).
4

Remove meat and vegetables from crock pot and place on a platter; reserve juices. Skim fat from cooking juices. Pour juices into a glass measuring cup. If necessary, add water to equal 2 cups liquid.
5

For gravy, stir the 2 tablespoons cold water into the cornstarch in a small saucepan. Stir in the cooking juices. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.
6

Serve gravy with roast and vegetables.