Harvest Dinner

1 ½ to 2 lb boneless beef chuck pot roast
1 tablespoon cooking oil
1 medium onion, sliced
4 medium sweet potatoes, peeled and quartered (1 ¼ pounds)
¾ cup water
1 ½ teaspoons instant beef bouillon granules
¼ teaspoon celery seed
¼ teaspoon ground cinnamon
¼ teaspoon pepper
2 tablespoons cornstarch
2 tablespoons cold water
Apple wedges (optional)

1. Trim the fat from the pot roast. In a large skillet brown roast on all sides in hot oil. Drain well.
2. Place the onion, then sweet potatoes in the crockpot. Place meat atop vegetables. (Cut roast, if necessary to fit.)
3. In a small bowl combine water, bouillon granules, celery seed, cinnamon, and pepper. Pour over meat and vegetables.
4. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours
5. Remove meat and vegetables from cooker and place on platter; reserve juices. Skim fat from juices. Pass juices. Or, for gravy, pour juices into a glass measuring cup. If necessary, add water to equal 2 cups of juice. In a saucepan stir cornstarch into 2 tablespoons cold water; add juices. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve gravy with roast and vegetables. Garnish with apple wedges if desired.

• If you prefer, skip the gravy and spoon the juices over the meat.

Nutritional Information per serving:
Calories 328
Fat 10 g total
Cholesterol 82mg
Protein 30 g
Carbohydrate 30 g
Sodium 282 mg
Potassium 655 mg

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Harvest Dinner

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