Slow-Cooker Orange-Scented Pot Roast with Olives

March/April 2013

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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

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

Active Time:

Total Time:


  • 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


  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.

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
  • 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.


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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Recipe Categories

Type of Dish
Main dish, meat
Total Time
More than 1 hour
8 or more
Main Ingredient
Preparation/ Technique
Slow cooker/Crockpot

Ease of Preparation
March/April 2013
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