1 (2 lb) boneless beef chuck roast
1 can (40-oz) sweet potatoes, drained
2 small onions, sliced
2 apples, cored & sliced
1/2 cup beef broth
2 garlic cloves, minced
1 tsp salt
1 tsp dried thyme, divided
3/4 tsp freshly ground black pepper, divided
1 tbsp cornstarch
1/4 tsp ground cinnamon
2 tbsp cold water
Trim fat from roast and cut into 2-inch pieces. Place meat, potatoes onions, apples, broth, garlic, salt, half the thyme and half the pepper in slow cooker. Cover and cook on low for 8 to 9 hours or until the meat is tender.
Transfer the meat, potatoes, and apples to a platter and keep warm.
Let liquid stand in cooker for 5 minutes allowing fat to rise; skim off fat.
Combine the cornstarch, remaining thyme and pepper, cinnamon and water; stir until smooth. Stir cornstarch mixture into the liquid in the cooker. Cook for 15 minutes or until the juices are thickened.
Serve the gravy over the meat, potatoes, and apples.
Yield: 6 servings