Chuck Roast with Sweet Potatoes

Whether it’s winter or summer, a crock pot let’s you assemble all the ingredients in the morning and come home to delicious smells and dinner that’s ready to put on the table.  This simple recipe for Chuck Roast (one of our more economical roasts) can also be made with French Roast or Minute Roast.


Chuck Roast with Sweet Potatoes
Recipe adapted from Karen & Casey at Purely Primal Dine-In

  • 3-1/2 to 4 lb Chuck Roast
  • 5 to 6 medium sized sweet potatoes, peeled and cut into eighths
  • 1 yellow onion, sliced
  • 3/4 cup Beef Broth
  • 1 tsp celery seeds
  • 1/2 tsp cinnamon
  • 1/2 tsp black pepper
  • 1/8 tsp ground cardamom (add more to taste after cooking)

Peel potatoes and cut into eighths, then put in the bottom of your crock pot.  Peel and slice onions, then scatter on top of potatoes.

Heat olive oil in a large frying pan and brown roast on all sides.  Transfer to crock pot on top of the onions and potatoes.  Pour broth over top, then cover with spices.

For gravy recipe and serving suggestions, see the original post here.

Cook on low for 8-10 hours.



3 Comments Add yours

  1. Michelle says:

    Sounds great- any tought as to how this would work as a Shabbos lunch dish thereby necessitating a long stay in the crock pot on “keep warm”?

    1. Anna Hanau says:

      I would start it just before Shabbat and cook on low — for 8-10 hours, and then it should be just fine kept on “warm” until you’re ready to eat it. Will be very tender and possibly falling apart, but I don’t think that’s a bad thing!!! Let me know how it goes if you try it.

      1. Chana says:

        Hi Michelle and Anna,

        I’m definitely going to try this recipe!

        For Shabbat lunch I would suggest taking one of two approaches:

        1. If you plan on making Kiddush at around 12:30 or 1 pm then take the roast out of the crock pot in the morning before schul (say 7 or 8 am). Truthfully, even though the medical/legal gurus would freak, I would tend to say leave it out of the fridge in a fairly cool place until it’s time for lunch. It will slice up very nicely after the meat has rested for a while.

        2. Alternatively, you could do all the cooking on Thursday or Friday AM and put everything in the fridge, and slice up the roast after cooling, but before Shabbat. Then, in the morning before Shabbat lunch, bring the food to room or slightly higher temperature by putting everything on the blech (but not directly over the flame!!!). The tricky part here is that you can’t put something with lots of liquid on a blech (even off the flame) after Shabbat because that would be cooking and you can’t go moving stuff around or stirring it. So for the #2 approach try draining off the juice (before Shabbat) and putting the roast and sweet potatoes on the blech separately and reserving the gravy for another day.

        Personally, I would lean towards #2 from a purely gourmet standpoint, but #1 is easier and you are less likely to make a halachic mistake. Crock pots are also very individual — I have three, two from the same manufacturer, and I’m astonished at how much variation there is in the cooking times/temperatures/ etc.

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