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.
If you're looking for a main dish, try this recipe for pork chops with vinegar peppers from Table 12.
Learn new and exciting ways to cook chicken that will surprise and delight your friends and family by following our chicken recipes.