Slow Cooked Pot Roast And Sweet Potatoes

Main Course

Recipe courtesy of Big Book of Home Cooking

Serves 4 to 6

  • 2 tablesppons oil
  • 1 1/2 to 2 lbs boneless beef chuck roast
  • 1 large onion, thinly sliced
  • 3 sweet potatoes, peeled and quartered lengthwise
  • 2/3 cup beef broth
  • 3/4 teaspoon celery salt
  • 1/4 teaspoon salt
  • 1/4 tespoon pepper
  • 1/4 teaspoon cinnamon
  • 1 tablespoon corstarch
  • 2 tablespoons cold water

Slow Cooked Pot Roast And Sweet Potatoes

Slow Cooked Pot Roast And Sweet Potatoes 

Click image to enlarge


Heat the oil in a skillet over medium heat. Add the roast and cook until brown on all sides; drain. Place onion and sweet potatoes in a 4-quart slow cooker; top with the roast. Combne the broth and seasonings; pour over the roastl Cover and cook on low setting for 7 to 8 hours or on high setting for 4 to 5 ours.

Remove roast from cooker and reserve the juice. Place roast on a serving platter, surrounded  with vegetables; keep warm

Combine the corstarch and water in a small saucepan; add one cup of juices from the slow cooker. Cook and stir over medium heat until thickened and bubbly; continue cooking and stirring 2 more minutes. Serve gravy on the side with roast.

Note: A good vegetable side is suggeste; asparagus or broccoli, asparagus shown in photo.

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