Ingredients

1 1/2 pounds boneless beef chuck pot roast to 2 pounds
2 Tbsp. cooking oil
1 medium onion sliced thin
3 medium sweet potatoes peeled, quartered
2/3 C. beef broth
3/4 tsp. celery salt
1/4 tsp. cinnamon
1/4 tsp. freshly ground black pepper
1 Tbsp. cornstarch
2 Tbsp. cold water

Cooking Instructions

Trim fat from roast, brown in skillet on all sides in hot oil. Drain well. In 3 1/2 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 for 10 to 12 hours or on high for 4 to 5 hours. To serve, transfer roast and vegetables to platter. Reserve juices. Measure 1 C., make gravy by stirring cornstarch in cold water, add to juices. Cook and stir for 2 minutes, until thickened and bubbly.
 
 
"For God did not send the Son into the world to judge the world, but that the world might be saved through Him." (John 3:17)