Saturday, April 10, 2010

Autumn Roast

This crock pot roast recipe combines a succulent roast with onion, sweet potatoes, strong beef broth, and surprising spices.

  • 1 boneless roast (2 to 3 pounds)
  • 1 tablespoon vegetable oil
  • 1 medium onion, sliced
  • 4 medium sweet potatoes, peeled and quartered (enough for 4 to 6 people)
  • 1 cup water
  • 2 teaspoons beef bouillon granules or beef base
  • 1/4 teaspoon celery seed
  • dash ground cinnamon
  • 1/4 teaspoon coarsely ground black pepper
  • 2 tablespoons cornstarch (or flour) combined with 2 tablespoons cold water, optional (for gravy)

  1. Trim roast.  
  2. Heat oil in a large skillet and brown roast on all sides.  
  3. Place sliced onion in crock pot; top with peeled and quartered sweet potatoes.
  4. Place meat on vegetables. 
  5. In a small bowl, combine the water, beef bouillon granules, celery seed, cinnamon, and pepper. Pour over roast. 
  6. Cover and cook on LOW for 8 to 10 hours or on high for 4-5 hours. 
  7. Remove beef and vegetables to a serving dish and keep warm.
  8. Skim fat from juices and serve with the beef and vegetables. 

FOR GRAVY (optional)
If desired, pour juices from the crockpot into a pan and bring to a low boil.  Add cornstarch/water mixture and stir well.   Cook on medium-low until thickened and bubbly. Serve with roast and vegetables.


  1. Oh this sounds super yummy! I know what we'll be having for dinner tomorrow! Oh and we're having another boy, no pink for us this time around!

  2. Reagan, that sounds delicious! I've never thought of putting in sweet potatoes with a roast.


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