| | Directions | | Season beef roast with salt and pepper and coat with flour. Heat oil in a large skillet. Brown all sides of roast. Remove from skillet and set aside. Add onions and celery to skillet. Cook over medium heat until slightly caramelized, approximately 5 minutes. Place onions and celery on bottom of slow cooker. Put potatoes on top of them and then put the roast on the potatoes. Combine tomatoes, brown sugar and seasonings. Pour on top of the roast. Cover and cook on low 6-8 hours. |
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Prep Time: 20 minutes
Cook Time: 6 or more hours
Container: large skillet, 6 quart slow cooker
Servings: 6
|  | | Ingredients | | - | | 3 pounds beef roast |
| - | | salt and pepper, to taste |
| - | | 3 tablespoons flour |
| - | | 1 tablespoon oil |
| - | | 1 onion, sliced |
| - | | 2 stalks celery |
| - | | 2 pounds potatoes, peeled, cut into chunks |
| - | | 1 can (14 oz) stewed tomatoes |
| - | | 1/3 cup brown sugar |
| - | | 1 teaspoon chili powder |
| - | | 1 teaspoon garlic powder |
| - | | 1 teaspoon cumin |
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