Slow-Cooker Orange-Scented Pot Roast with Olives

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.