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.
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.
3 Reviews for Slow-Cooker Orange-Scented Pot Roast with Olives
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.
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.
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