Slow Cooker Pot Roast with Sweet Potatoes

Time & Servings
8 servings
4 hours 15 minutes ready time =
15 minutes preparation +
4 hours cooking
  • 3 lbs. boneless beef chuck roast
    Beef Liver Sliced Fresh ~1LB
    $4.87 • lb
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  • 3 large sweet potatoes, about 2 lbs (1 kg), peeled and quartered
    Europe's Best Sweet Potatoes Fire Roasted 400G
    $5.72 • Ea
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  • 2 ribs celery, cut into 2-in (5-cm) pieces
    Celery Stalks Organic 1EA
    $4.26 • Ea
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  • 1/2 cup water
    evian® natural spring water 1.5L Bottle
    $4.14 • Ea
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  • 1 pouch Knorr® Onion Dry Soup Mix
  • 1 tsp. ground ginger
  • Arrange beef, sweet potatoes and celery in slow cooker. Combine remaining ingredients in small bowl and pour over beef and vegetables.
  • Cover and cook on HIGH 4 to 6 hours or LOW 8 to 10 hours until beef is fork-tender and vegetables are tender. Thicken gravy, if desired.
  • Tip: To make on stove top, brown beef in Dutch oven or 6-qt (6-L) pot. Stir in water, Knorr® Onion Dry Soup Mix, celery and ginger. Bring to a boil over high heat; reduce heat and cook, covered, stirring occasionally, 2 hours. Stir in potatoes and cook 30 minutes or until beef is fork-tender and vegetables are tender.
  • Each serving of this dish is low in fat, high in fibre, and an excellent source of iron. *See Nutrition Information for sodium content.