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Ingredientes
- 1 1/2 lb boneless beef chuck pot roast - (to 2 lbs)
- 2 Tbsp. veg. oil
- 1 med onion sliced thin
- 3 med sweet potatoes peeled, quartered
- 2/3 c. beef broth
- 3/4 tsp celery salt
- 1/4 tsp cinnamon
- 1/4 tsp freshly-grnd black pepper
- 1 Tbsp. cornstarch
- 2 Tbsp. cool water
Direcciones
- Trim fat from roast; brown in skillet on all sides in warm oil. Drain well. In 3 1/2- to 4-qt 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 hrs or possibly on HIGH for 4 to 5 hrs.
- To serve, transfer roast and vegetables to platter. Reserve juices. Measure 1 c.; make gravy by stirring cornstarch in cool water; add in to juices. Cook and stir for 2 min, till thickened and bubbly.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 6 servings | |
| Calories 369 | |
| Calories from Fat 212 | 57% |
| Total Fat 23.57g | 29% |
| Saturated Fat 7.9g | 32% |
| Trans Fat 0.12g | |
| Cholesterol 91mg | 30% |
| Sodium 180mg | 8% |
| Potassium 432mg | 12% |
| Total Carbs 12.66g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.88g | 2% |
| Protein 25.39g | 41% |
