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Ingredientes
- 1 1/2 to 2 pound boneless beef chuck pot roast
- 2 tbsp. veg. oil
- 1 med. onion, sliced thin
- 3 med. sweet potatoes, peeled and quartered
- 2/3 c. beef broth
- 3/4 teaspoon celery salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon 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 10-12 hrs or possibly high 4-5 hrs. To serve, transfer roast and vegetables to platter. Reserve juices. Measure 1 c.; make gravy by stirring cornstarch in cool water; add in juices. Cook and stir till thickened and bubbly for 2 min. 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 8 servings | |
| Calories 293 | |
| Calories from Fat 159 | 54% |
| Total Fat 17.75g | 22% |
| Saturated Fat 5.91g | 24% |
| Trans Fat 0.09g | |
| Cholesterol 71mg | 24% |
| Sodium 127mg | 5% |
| Potassium 341mg | 10% |
| Total Carbs 9.54g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.16g | 1% |
| Protein 22.52g | 36% |
