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3 cups     - Sweet potatoes, medium size (about 2 each)
1/4 cup    - Celery, chopped
1 ea       - Onion, chopped
8 oz bag   - Carrotts, chopped
1 can      - Corn, fire roasted, (15oz)
1 can      - Diced tomatoes, fire roasted, (14.5oz)
1 lbs      - Beef chuck roast, cut into 1/2 inch pieces
2 tbsp     - Flour
1/2 tsp    - Salt (to taste)
1/2 tsp    - Pepper (to taste)
1 ea       - Bay leaf
1 tsp      - Garlic, minced
1/2 tsp    - Paprika
1 tsp      - Worcestershire sauce
2 tbsp     - Parsley
2 ea       - Beef bouillon cubes
1 cup      - Water

INSTRUCTIONS

1)  Peel and chop the sweet potatoes into large chunks. Measure to get a
    heaping 3 cups and place in the prepared crockpot.
2)  Add in the chopped celery, chopped onion, carrots, corn and undrained
    diced tomatoes.
3)  Separately toss together the flour, seasoned salt and pepper.
4)  Toss the cut meat with the flour mixture until well coated.
5)  Place the coated meat into the crockpot on top of the vegetables.
6)  Add in the bay leaf, minced garlic, paprika, Worcesterhsire sauce and
    parsley.
7)  Crumble in the boulillon cubes and the water.
8)  Stir everything together and submerge the meat below the vegetables to
    keep it ender as possible.
9)  Cover and cook for 7-9 hours on low or 5-7 hours on high - or until the
    the sweet potatoes and vegetables are tender and the meat is cooked all
    the way through and is tender.
10) Stir the ingredients together and slightly mash the tender sweet
    potatoes in the crockpot.
11) Top with parsley if desired.


NOTES

1)  2 sweet potatoes is plenty
2)  Eliminate the corn
3)  A leaner cut of meat works better
4)  Takes the full amount of cooking time before the potatoes and the
    carrots are cooked through

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