It's rainy and chilly out. Chase LOVES the beef chunks in Wegman's slow cooker minestrone, so today I made this autumn pot roast. We ate it with steamed broccoli on the side, and warm crusty French bread. Finished off with warm apple pie with butter almond ice cream, it was a perfect fall comfort meal.
1 chuck roast, approx. 3 lbs
olive oil (although today I seared the chuck roast in the bacon grease that was left in the cast iron skillet from breakfast)
1 yellow or Vidalia onion, sliced
3 to 4 sweet potatoes, peeled and quartered
3/4 cup low sodium beef broth
1/4 t. celery seed
1 - 2 t. cinnamon, according to taste
ground black pepper to taste
Trim roast. Heat oil (or bacon fat) in large skillet until shimmery. Brown the roast on all sides to seal in flavor. Remove from heat. Place sliced onions in crock pot, followed by sweet potatoes. Place meat on top of vegetables. Whisk together beef broth, celery seed, cinnamon and pepper. Pour over roast. Cover and cook on LOW for 8 to 10 hours (or HIGH 4 to 5 hours), until meat is very tender.