MD Pot roast with sweet potatoes (Alternate)

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'

Serving Size:  6 to 8 servings

Cooking Time:  5 hours 8 minutes