I promised Jerry Stokesberry I would cook it slowly. And cook that grass-fed chuck roast slowly I did. I had picked up some sweet potatoes from the market and imagined the two would marry well.
I perused the web for a good recipe and landed on a Spiced Autumn Pot Roast from SouthernFood.About.com.
I woke up early on Tuesday morning, sliced onions and celery, and layered them on the bottom of my slow cooker. Then I peeled and cubed the sweet potatoes before adding to the dish. I roped my husband into the meal and made him sear the roast while I prepared the veggies. The roast fit snuggly atop the produce in the slow cooker and I poured in a concoction of beef stock, cinnamon, salt, and pepper.
We set the slow cooker on low and ran out the door for the day. The sweet smell of sweet potatoes, cinnamon, and roasted beef greeted us when we got home. We couldn’t wait to dig in.
Spiced Autumn Pot Roast
3 to 4 pounds boneless beef chuck pot roast
2 tbsp. cooking oil
1 medium onion, thinly sliced
2 ribs celery, sliced
3 to 4 medium sweet potatoes, peeled and quartered
2/3 cup beef broth
1 teaspoon seasoned salt
1/4 tsp. cinnamon
1/4 tsp. pepper
1 tbsp. cornstarch
2 tbsp. cold water
Trim fat from roast; brown in skillet on all sides in hot oil. Drain well. In 4 to 5-quart slow cooker place sliced onion, celery, 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 to 12 hours or high 4-5 hours. To serve, transfer roast and vegetables to platter. Reserve juices. Measure 1 cup; make gravy by stirring cornstarch in cold water; add juices. Cook and stir for 2 minutes, until thickened and bubbly. Makes 6 to 8 servings.