Pot Roast with Sweet Potatoes

Let this pot roast cook on Sunday afternoon and enjoy leftovers during the week.

Pot Roast with Sweet Potatoes
Yield: 6 to 8 servings
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  1. 1 (3-pound) chuck roast
  2. 2 tablespoons vegetable oil
  3. ½ teaspoon salt
  4. ½ teaspoon ground black pepper
  5. 4 cups peeled and coarsely chopped sweet potato
  6. 2 cups chopped yellow onion
  7. 1 cup chopped celery
  8. 1 (14.5-ounce) can diced tomatoes, undrained
  9. 1 (10¾-ounce) can beef consommé
  10. ½ teaspoon ground cinnamon
  11. ½ teaspoon ground cumin
  12. ½ teaspoon smoked paprika
  13. ½ teaspoon ancho chili powder
  1. Heat a large nonstick skillet over medium-high heat.
  2. Rub roast with oil. Season with salt and pepper. Cook in skillet until browned, 3 to 4 minutes per side.
  3. Transfer roast to a 4- to 6-quart slow cooker. Add sweet potatoes, onion, celery, and tomatoes.
  4. In a medium bowl, combine consommé, cinnamon, cumin, paprika, and chili powder, stirring well. Pour over roast.
  5. Cover, and cook on high until meat is tender and potatoes are cooked through, 4 to 5 hours.
Taste of the South https://www.tasteofthesouthmagazine.com/


  1. Never mind I’m sure folks know how many degrees are considered High, but being a Nawlins boy I go slow & low at about 350-400 degrees for about 4 hours.

  2. I just made this dish. I omitted the tomatoes and I didn’t have ancho chili powder. I added sweet peppers and a little bit of brown sugar to my taste. The dish is different but awesome! My daughter wanted seconds.

  3. I made this today cooking 350 degrees for 4 hours in the oven, added and deleted seasoning I didn’t have.

    Will let you know how it turns out but made if for a client so I won’t get to taste this dish!

  4. Made this dish last night for the first time and we loved it. Was unsure about some of the spices together but was surprised how well the flavors blend. 4 star recipe that is now added to the family recipe book!


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