Slow cooker sweet potato beef stew

Step 1

Spray slow cooker with cooking spray. Place mushrooms, onion, carrots, celery and sweet potatoes in the bottom of the slow cooker.

Step 2

Season the cuck roast with salt and pepper. Heat the olive oil in a saucepan over medium-high heat. Brown roast on all sides (about 20 seconds per side) and place on top of veggies.

Step 3

Combine beef broth, thyme, rosemary and Worcestershire in a small bowl. Pour the mixture over meat and vegetables.

Step 4

Close the slow cooker lid and cook on low for 10 hours. Remove lid and shred beef (it should fall apart easily) then mix well.

Step 5

Serve immediately. Store in an air-tight container in the refrigerator for up to one week or in the freezer for up to 3 months.