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.


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