Sweet Potato Pot Roast

     How good does that look? If you are a fellow Oklahoman like me, you know it has been COLD here lately. We have been eating a lot of warm filling soups, chili and now roast. This is the best one I've ever had and I can take absolutely no credit for it. This was all done by my wonderful, supportive fiance` Andrew and boy did he do well! The two things that made this a success? 

1. Low and slow in the oven and not the crock pot  

2. Sweet potatoes

     Now, there is absolutely nothing wrong with cooking food in a crock pot, but for some reason, roasts just don't fall apart for us when we try it. We do however have a lot of luck in our dutch oven. Really though, the sweet potatoes made this meal! I was skeptical of  using them, but it worked out perfectly and gave a great flavor to the entire pot. There are still regular potatoes in here that my kids and Andrew wanted, but honestly, they loved the sweet potato just as much as me. The only thing I would do differently, (as this was the first time he made it) would be to wait an hour or two and then add the sweet potato instead of keeping it in there the whole time. They were so tender they were falling apart and if you like fork tender potatoes you will want to give them a little less time. I would also add more than one and less of the white because everyone loved them. I hope you all try this soon and enjoy it as much as we did!

1 chuck roast (2-3 lbs)

2 cloves garlic

1 yellow onion

1 sweet potato

4 white potatoes

2 carrots

4 Tbl Real Salt

2 t  ground mustard

2 Tbl lemon pepper

2 Tbl black pepper

3 Tbl garlic powder

1 carton beef broth

Preheat the oven 275 degrees (go to 300 degrees if you do not have a convection oven)

Puncture roast with 8-10 holes on top with knife. Chop up garlic cloves and divide among holes. Rub a generous amount of olive oil over the whole roast and season with salt, ground mustard, lemon pepper, black pepper and garlic powder. On the bottom of dutch oven lay 1/2 of the chopped carrots and onions then lay the roast on top. Layer potatoes around the roast. Add the rest of the carrots and onions on top. Add beef stock to come just to the top of the roast and vegetables. If you run out, add a little water to get it to the right level. 

Cook for 2 hrs and 15 mins and then flip the roast over, keeping the potatoes on the side if you can (just make sure liquid is still covering the meat and potatoes don't get wedged underneath). Continue to cook for another 2 hours and 15 mins. The roast should fall apart when you cut into it