Recipe - Crock Pot Harvest Dinner

1 One half pound Boneless beef chuck pot
roast; (up to 2)
2 tablespoon Cooking oil
1 md Onion; cut or sliced up thin
3 md Sweet potatoes; peeled &
quartered
2/3 cup Beef broth
Three fourths teaspoon Celery salt
One fourth teaspoon Cinnamon
One fourth teaspoon Pepper
1 tablespoon Cornstarch
2 tablespoon Cold water

Trim fat from roast; brown in skillet on all sides in hot oil. Drain well.
In 3 One half 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 1012
hours or high 45 hours. To serve, transfer roast and vegetables to
platter. Reserve juices. Measure 1 cup; make gravy by stirring cornstarch
in cold water; add juices. Cook and stir for 2 minutes, until thickened and
bubbly. 6 servings.
Posted to recipeludigest Volume 01 Number 393 by James and Susan Kirkland
kirkland@gj.net on Dec 21, 1997