Cook Time 8 to 9 hours
Prep Time 20 minutes
YIELD Makes 6 servings
|1||boneless beef chuck shoulder roast (2 pounds)|
|1||can (40 ounces) sweet potatoes, drained|
|2||small onions, sliced|
|2||apples, cored and sliced|
|1/2||cup beef broth|
|2||cloves garlic, minced|
|1||teaspoon dried thyme, divided|
|3/4||teaspoon black pepper, divided|
|1/4||teaspoon ground cinnamon|
|2||tablespoons cold water|
Slow Cooker Directions
- Trim and discard fat from beef. Cut beef into 2-inch pieces. Place beef, sweet potatoes, onions, apples, beef broth, garlic, salt, 1/2 teaspoon thyme and 1/2 teaspoon pepper in 4-quart slow cooker. Cover; cook on LOW 8 to 9 hours.
- Transfer beef, sweet potatoes and apples to platter; keep warm. Let liquid stand 5 minutes to allow fat to rise. Skim off and discard fat.
- Stir together cornstarch, remaining 1/2 teaspoon thyme, 1/4 teaspoon pepper, cinnamon and water until smooth; stir into cooking liquid. Cook 15 minutes on HIGH or until juices are thickened. Serve sauce with beef, sweet potatoes and apples.
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