Ingredients needed:
* 1 boneless beef chuck shoulder roast (about 2 pounds)
* 1 can of sweet potatoes, drained (approximately 40 ounces)
* 2 small onions, sliced
* 2 apples, cored and sliced
* 1/2 cup of beef broth
* 2 cloves of garlic, minced
* 1 teaspoon of salt
* 1 teaspoon dried thyme, divided
* 3/4 teaspoon of black pepper
* 1 tablespoon of cornstarch
* 1/4 teaspoon of ground cinnamon
* 2 tablespoons of cold water
Preparation steps:
* Trim excess fat from beef and discard. Cut beef into 2-inch pieces. Place beef, sweet potatoes, onions, apples broth, garlic, salt, 1/2 teaspoon thyme and 1/2 teaspoon of pepper into crockpot.
* Cover and cook on low for 8 to 9 hours.
* Transfer beef, sweet potatoes and apples to platter; cover with foil to keep warm. Let cooking liquid stand for 5 minutes to allow fat to rise. Skim off fat and discard.
* Stir together cornstarch, remaining 1/2 teaspoon thyme, remaining 1/4 teaspoon pepper, cinnamon and water until smooth; stir into cooking liquid. Cook for 15 minutes on high or until cooking liquid is thickened. Serve sauce over beef, sweet potatoes and apples.
This recipe makes approximately 6 servings.
Enjoy
