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

Brown roast on all sides in hot oil. Place onion then sweet potatoes in crock pot. Place roast atop veggies (cut roast if necessary.) Combine broth, celery salt, salt, cinnamon and pepper. Pour over all. Cook low heat 10-12 hours.

GRAVY:

Small saucepan, stir cornstarch and water. Add 1 cup juices (fat drained.) Cook and stir till thickened and bubbly. Then cook 2 minutes more. Serve with beef and veggies.