If you are running short of time, don't make the gravy. Just use the cooking juices over each serving.

11/2 to 2	lb.	boneless beef chuck pot roast
1	tbsp.	cooking oil
1	med.	onion, sliced
4	med.	sweet potatoes, peeled and quartered (11/4 lbs.)
3/4	c.	water
11/2	tsp.	instant been bouillon granules
1/4	tsp.	celery seed
1/4	tsp.	ground cinnamon
1/4	tsp.	pepper
2	tbsp.	cold water
2	tbsp.	cornstarch

• Trim fat from pot roast. Cut roast to fit into a 31/2 or 4-quart Crockery Pot. Heat oil in a large skillet. cook roast in hot oil until brown on all sides. Drain well.

• Meanwhile, place onion, then the sweet potatoes in Crockery Pot. Place roast on top of vegetables.

• Combine the 3/4 cup water, the bouillon granules, celery seed, cinnamon, and pepper in a small bowl. Pour over meat and vegetables. Cover and cook on low for 8 to 10 hours (high 4 to 5 hours).

• Remove meat and vegetables from Crockery Pot and place on a platter; reserve juices. Skim fat from cooking juices. Pour juices into a glass measuring cup. If necessary, add water to equal 2 cups liquid.

• For gravy, stir the 2 tablespoons cold water into the cornstarch in a small saucepan. Stir in the cooking juices. Cook and stir until thickened and bubbly. cook and stir 2 minutes more.

• Serve gravy with roast and vegetables.