Zesty orange and fragrant bay leaves flavor this healthy, saucy slow-cooker pot roast recipe. Stir in the olives at the end so they don't lose their brininess as this slow-cooker pot roast recipe cooks. Serve with a green salad tossed with lemon vinaigrette. Source: EatingWell Magazine, March/April 2013

Carolyn Malcoun


Ingredient Checklist


Instructions Checklist
  • Combine potatoes (or turnips), carrots, onion, tomatoes, orange zest and juice, garlic and bay leaves in a 5- to 6-quart slow cooker. Put beef on top and sprinkle with 1/2 teaspoon each salt and pepper. Cover and cook on High for 4 hours (or on Low for 8 hours).

  • Transfer the meat to a cutting board. Remove vegetables to a medium bowl with a slotted spoon. Skim any fat from the cooking liquid, then stir in olives and the remaining 3/4 teaspoon salt. Slice the meat and serve with the vegetables and the sauce.


Make Ahead Tip: Prep vegetables; combine tomatoes, zest, juice, garlic and bay leaves; trim beef; cover and refrigerate separately for up to 1 day.

Equipment: 5- to 6-quart slow cooker

For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Nutrition Facts

331 calories; 9.6 g total fat; 3 g saturated fat; 102 mg cholesterol; 685 mg sodium. 790 mg potassium; 23.7 g carbohydrates; 3.7 g fiber; 7 g sugar; 36.5 g protein; 10303 IU vitamin a iu; 20 mg vitamin c; 38 mcg folate; 69 mg calcium; 4 mg iron; 50 mg magnesium;

Reviews (4)

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4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 2 stars
A huge disappointment. Meat was tough vegetables were tasteless. Sauce wasn't bad but somewhat one dimensional. When I reheated 2 servings of leftovers in a one quart container. I added 1 tsp Italian Seasoning mix. This improved things somewhat but even so I'll never make this again. Read More
Rating: 5 stars
one of the best pot roasts I pulled out last year's magazine and made this recipe for the first time. Both the husband and I really liked the flavor. I did add about a third of a cup of water but it wasn't necessary. As I don't like a lot of salt I only added it to the top of the roast along with the salt at the beginning. I didn't add any with the olives. They are salty enough. Pros: The orange gives this a great flavor. Read More
Rating: 3 stars
Nice result for slow cooker I scaled this down for my newish 1.5 quart slow cooker. I have toned down expectations for the meals it can make but my husband and I liked this. The olives are a nice touch. Pros: easy Read More
Rating: 2 stars
Orangy but no other flavors. Easy recipe to create wish they would of added some herbs/spices something to give the meat some flavor besides salt and pepper. The veggies has a nice light orange flavor. This recipe did not call for any water so I added 1/2 cup. That was really all you need if your orange is not very large. Pros: Easy peasy as with all crock pot recipes. Cons: Needs some herbs. Read More