Home > Recipes > Low Carb Crockpot > Beef Roast with sweet potatoes

Directions:

1. Trim fat from meat. If necessary, cut roast to fit into a 3 1/2- or 4-quart slow cooker. In a large skillet brown meat on all sides in hot oil. Drain fat.
2. In the cooker place the onion, then the potatoes. Place meat on top of vegetables. In a small bowl combine water, bouillon granules, celery seeds, cinnamon, and pepper. Pour over meat and vegetables.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
4. Remove meat and vegetables from cooker and place on platter; if desired, reserve juices for gravy.
5. For gravy, pour juices into a large measuring cup. Skim fat. If necessary, add water to equal 2 cups liquid. In a saucepan stir cornstarch into 2 tablespoons cold water; add cooking juices. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve gravy with roast and vegetables.

Nutrition Fact per Serving: 328 cal. 8 g total fat(2 g sat. fat), 89 mg chol., 306 mg sodium, 28 g carb, 4 g fiber, 34 g pro.