Pot Roast With Sweet Potatoes (Alternate)
1 (3-pound) chuck roast
2 tablespoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 cups peeled and chopped sweet potatoes
2 cups chopped onions
1 cup sliced celery
1 (14.5-ounce) can diced tomatoes
1 (10.5-ounce) can beef consommé
1/2 teaspoon cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground smoked paprika
1/2 teaspoon ancho chile powder
Heat a large nonstick skillet over medium-high heat.
Rub roast with vegetable oil. Season with salt and pepper. Cook in skillet until brown, 3 to 4 minutes per side.
Transfer roast to a slow cooker. Add sweet potatoes, onions, celery, and tomatoes.
In a medium bowl, combine consomme, cinnamon, cumin, paprika, and ancho chile powder, stirring well. Pour over roast.
Cover and cook on high until meat is tender and potatoes are cooked through, 4 to 5 hours.
Credits: Louisiana Cookin'