Harvest Dinner

If you are running short of time, don’t make the gravy. Just use the cooking juices over each serving.

11/2 to 2 lb. boneless beef chuck pot roast
1 tbsp. cooking oil
1 med. onion, sliced
4 med. sweet potatoes, peeled and quartered (11/4 lbs.)
3/4 c. water
11/2 tsp. instant been bouillon granules
1/4 tsp. celery seed
1/4 tsp. ground cinnamon
1/4 tsp. pepper

2 tbsp. cold water
2 tbsp. cornstarch

1. Trim fat from pot roast. Cut roast to fit into a 31/2 or 4-quart Crockery Pot. Heat oil in a large skillet. cook roast in hot oil until brown on all sides. Drain well.

2. Meanwhile, place onion, then the sweet potatoes in Crockery Pot. Place roast on top of vegetables.

3. 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 to 10 hours (high 4 to 5 hours).

4. Remove meat and vegetables from Crockery 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.

5. 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.

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Serves 6

 

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