Slow-Cooker Orange-Scented Pot Roast with Olives
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.
1 starch, 2 vegetable, 5 lean meat, 1/2 fat