Rating: 3 stars
3 Ratings
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  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

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.

Source: EatingWell Magazine, March/April 2013




Ingredient Checklist


Instructions Checklist
  • 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).

  • 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 Facts

3-4 oz. meat & 1 cup vegetables
331 calories; protein 36.5g; carbohydrates 23.7g; dietary fiber 3.7g; sugars 6.5g; fat 9.6g; saturated fat 3g; cholesterol 102.2mg; vitamin a iu 10303IU; vitamin c 20mg; folate 37.6mcg; calcium 69.4mg; iron 4mg; magnesium 49.7mg; potassium 789.8mg; sodium 685.4mg; thiamin 0.2mg.

1 starch, 2 vegetable, 5 lean meat, 1/2 fat