Slow-Cooker Orange-Scented Pot Roast with Olives

From EatingWell: 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.

Slow-Cooker Orange-Scented Pot Roast with Olives Recipe

Makes: 8 servings, 3-4 oz. meat & 1 cup vegetables each

Active Time: 30 minutes

Total Time: 4 or 8 hours

Nutrition Profile

View Our Nutrition Guidelines »

Ingredients

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

Preparation

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 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.

Tips & Notes

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

Nutrition

Per serving: 343 calories; 10 g fat ( 3 g sat , 5 g mono ); 108 mg cholesterol; 24 g carbohydrates; 0 g added sugars; 38 g protein; 4 g fiber; 689 mg sodium; 806 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

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