2 large sweet potatoes or 3 medium white potatoes, peeled and cut into 2-inch pieces
2 medium onions, peeled and cut into quarters
1 – 2 1/2-pound boneless, beef chuck pot roast
1/2 cup bottled chili sauce or ketchup
1/3 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
Picture cookingclassy.com
Directions
In 3 1/2- to 4-quart slow cooker, place potatoes and onions. Place beef roast on top of the vegetables.
In small bowl, stir together chili sauce or ketchup, water, Worcestershire sauce, salt and pepper. Pour over meat and vegetables.
Cover and cook on low-heat setting for 8 to 10 hours or until meat is very tender.
Remove roast and vegetables from slow cooker. On cutting board, cut meat into 8 serving-size pieces. Cover meat and vegetables to keep warm.
Drain liquid from slow cooker into measuring cup. The fat will float to the top in a clear layer. Use a spoon to remove the fat layer from the top of the liquid. Discard fat.
Serve remaining liquid over meat and vegetables, or make a thickened sauce (like a gravy) to pour over the pot roast.
To make a thickened sauce (gravy):
In small saucepan, place remaining cooking liquid.
In small bowl, stir together 1/2 cup cold water, or beef broth and 1/4 cup all-purpose flour or 2 tablespoons cornstarch.
Add the flour mixture to the saucepan and cook, stirring constantly, over medium-high heat until mixture boils and thickens slightly.
