Slow-Cooker Orange-Scented Pot Roast with Olives

Slow-Cooker Orange-Scented Pot Roast with Olives

4 Reviews
From: EatingWell Magazine March/April 2013

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.

Ingredients 8 servings

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  • 1 pound new potatoes or small peeled turnips
  • 8 medium carrots, cut into 2-inch pieces
  • 1 large onion, sliced
  • 1 15-ounce can stewed tomatoes, drained
  • Zest and juice of 1 orange
  • 4 cloves garlic, sliced
  • 3 bay leaves
  • 3 1/2 pounds beef chuck roast, trimmed
  • 1 1/4 teaspoons salt, divided
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup pitted Kalamata olives


  • Active

  • Ready In

  1. 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).
  2. 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 information

  • Serving size: 3-4 oz. meat & 1 cup vegetables
  • Per serving: 331 calories; 10 g fat(3 g sat); 4 g fiber; 24 g carbohydrates; 36 g protein; 38 mcg folate; 102 mg cholesterol; 7 g sugars; 0 g added sugars; 10303 IU vitamin A; 20 mg vitamin C; 69 mg calcium; 4 mg iron; 685 mg sodium; 790 mg potassium
  • Nutrition Bonus: Vitamin A (206% daily value), Zinc (61% dv), Vitamin C (33% dv), Iron & ­Potassium (23% dv).
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 starch, 2 vegetable, 5 lean meat, 1/2 fat

Reviews 4

October 19, 2016
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By: charlie.henss
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.
May 07, 2014
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By: EatingWell User
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.
March 19, 2013
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By: EatingWell User
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
March 11, 2013
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By: EatingWell User
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.