I originally saw this recipe on the Taste of Home website but made some changes.
I loved the sweet potato in this. The only thing I would do different is either add the sweet potatoes later or chop them into bigger chunks. The smaller chunks dissolved pretty easily which only left me with a couple of nice big sweet potato chunks. The beans were originally going to be on the side but at the end I just decided to throw them in the crockpot which worked really well.
Sweet and Sour Pot Roast
1 boneless beef chuck roast, about 2.75 lbs.
5 medium potatoes, peeled and cut in half
1 really large sweet potato, peeled and cut into big chunks
1 onion, chopped
1 can (15 oz) tomato sauce
1/4 cup brown sugar splenda blend
3 tbsp. worcestershire sauce
2 tbsp. apple cider vinegar
1 tsp. salt
3 tbsp. cornstarch dissolved in a bit of water
1 bag frozen green beans
Place potatoes in a large crockpot. Trin fat from roast, cut in half. Brown in cooking spray on all sides in large skillet. Transfer meat to crock pot. Saute onion in same pan until tender, about 5 minutes. Stir in the tomato sauce, brown sugar, worcestershire sauce, vinegar and salt. Pour over meat and potatoes. Cover and cook for 4 - 5 hours on high or until meat is tender. Transfer meat and some of the potatoes from the slow cooker. Mix cornstarch and a bit of water and add to crockpot. Add frozen green beans and stir gently not to crush the potatoes. Add meat and potatoes back into crock pot and cook for another 1/2 hour until slightly thickened and beans are hot.
Total calories = About 4116 (it's hard to estimate the calories of pot roast, I think I estimated high though)
8 servings** = 515 calories per serving
1 serving Sweet and Sour Pot Roast = 515 calorie dinner
**4 of us ate this for dinner and there were at LEAST 4 more servings of leftovers. The leftovers were even more delicious!
Calories calculated from Calorieking.com, some numbers are rounded and approximate.