Fall Cider Beef Pot Roast with Sweet Potatoes

Chop onion into large chunks and place in the bottom of your crock.

Chop garlic, finely, and sprinkle over the onions in your crock.

Chop sweet potatoes and place over onion and garlic mixture in the crock.

In a large bowl, combine thyme, beef broth, apple cider, applesauce, and maple syrup. Stir thoroughly.

Pat raw beef cut dry with a paper towel and rub with salt and pepper mixture.

Heat a saucepan with olive oil and brown the beef cut in your saucepan until brown on both sides.

Place browned beef over onion, garlic, and sweet potatoes in your crock.

Pour your sauce mixture over the beef, potatoes, onion and garlic.

At three hour mark, uncover your slow cooker and cook for another 30 minutes.

At three and a half hour mark, mix together corn starch and water thoroughly in a separate bowl.

Remove the roast from your slow cooker and set aside. Pour in cornstarch mixture and stir the liquid gravy in the crock. Return the roast to the slow cooker.

Continue cooking the roast uncovered for another half hour to hour and a half, until desired gravy thickness is reached. Add more cornstarch mixture as desired.

When roast is done cooking, carve into slices and serve. Pour gravy on top for serving.

Serve with sweet potatoes from the crock.