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

1½ to 2	lb.	boneless beef chuck pot roast
1	tbsp.	cooking oil
1	med.	onion, sliced
4	med.	sweet potatoes, peeled and quartered (1¼ lbs.)
¾	c.	water
1½	tsp.	instant been bouillon granules
¼	tsp.	celery seed
¼	tsp.	ground cinnamon
¼	tsp.	pepper
2	tbsp.	cold water
2	tbsp.	cornstarch

• Trim fat from pot roast. Cut roast to fit into a 3½ or 4-quart crock 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 crock pot. Place roast on top of vegetables.

• Combine the ¾ 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 crock 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.