This is from a Rival Crock Pot Cookbook, but can also be found online here:

1 boneless beef chuck shoulder roast (2lbs)
40oz can sweet potatoes, drained
2 small onions, sliced
2 apples, cored and sliced
1/2 c beef broth
2 cloves, garlic, minced
1 tsp salt
1 tsp dried thyme, divided
3/4 tsp black pepper, divided
1 Tbsp cornstarch
1/4 tsp ground cinnamon
2 Tbsp cold water

1. Trim excess fat from beef and discard. Cut beef into 2 inch pieces. Place beef, sweet potatoes, onions, apples, broth, garlic, salt, 1/2 tsp thyme, and 1/2 tsp pepper in slow cooker. Cover. Cook on low 8-9 hours.
2. Transfer beef, sweet potatoes, and apples to platter. Cover with foil to keep warm. Let cooking liquid stand 5 minutes to allow fat to rise. Skim off fat ans discard.
3. Stir together cornstarch, remaining 1/2 tsp thyme, remaining 1/4 tsp pepper, cinnamon, wand water until smooth. Stir into cooking liquid. Cook 15 minutes of high or until cooking liquid is thickened. Serve sauce over beef, sweet potatoes, and apples.

My thoughts:

This was very very yummy. The meat got so nice and tender. If I had been paying attention to the recipe I would have just gotten pre-cut stew meat. But, it wasn’t that big of a deal to cut it up. I’ll also try using fresh peeled and cubed sweet potatoes next time I make this.