Harvest Dinner - cooking recipe

Ingredients

1/8 - 2 lb boneless beef chuck roast
1 tablespoon cooking oil
1 medium onion, sliced
4 medium sweet potatoes, peeled and quartered
3/4 cup water
1 1/2 teaspoons beef bouillon granules
1/4 teaspoon celery seed
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
2 tablespoons cold water
2 teaspoons cornstarch

Preparation

Trim fat from pot roast. Cut roast to fit into a 3 1/2 or 4 quart crock pot. heat oil in a large skillet. Cool roast in hot oil until brown on all sides. Drain well.
Meanwhile, place onion, then the sweet potatoes in crock pot. Place roast on top of vegetables.
Combine the 3/4 cup water, the bouillon granules, celery seed, cinnamon, and pepper in a small bowl. Pour over meat and vegetables. Cover and cook on low for 8-10 hours (high 4-5 hours).
Remove meat and vegetables from crock pot and place on a platter; reserve juices. Skim fat from cooking juices. Pour juices into a glass measuring cup. If necessary, add water to equal 2 cups liquid.
For gravy, stir the 2 tablespoons cold water into the cornstarch in a small saucepan. Stir in the cooking juices. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.
Serve gravy with roast and vegetables.