1 1/2-2 lb. boneless chuck roast
2 tbsp. cooking oil
1 onion, thinly sliced
3 med. sweet potatoes, peeled & quartered (1 lb.)
2/3 c. beef broth
3/4 tsp. celery salt
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. pepper
1 tbsp. cornstarch
2 tbsp. cold water

Trim fat from roast; brown on all sides in skillet. In crock pot, place onion and then sweet potato. Place roast on top of vegetables. In bowl, combine broth, celery salt, salt, cinnamon and pepper. Pour over roast. Cook on low 10-12 hours or high 4-5 hours, covered.

Transfer roast and vegetables to platter. Skim fat from juices. Measure 1 cup juices. In saucepan combine cornstarch and water. Add 1 cup juices. Cook and stir until thickened. Serve gravy with roast and vegetables. Serves 6. 283 calories per serving.