Tested till perfect Orange Spice Pot Roast
Orange Spice Pot Roast
Photography by Matthew Kimura

Orange Spice Pot Roast

Slow cooking brings out the aromatic flavours of cinnamon and cloves. If olives are a favourite, you might want to sprinkle on a few more.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2006

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8


  • 1 tbsp 1tbspvegetable oil
  • 3 lb 3lbbeef cross rib or blade pot roast, boneless
  • 3 3oniononions
  • 3 3cloves garlic, minced
  • 1 tsp 1tspgrated orange rind
  • 1 cup 1cuporange juice
  • 1/4 cup 1/4cupsherry or beef stock
  • 1-1/2 tsp 1-1/2tspdried thyme
  • 1/2 tsp 1/2tspeach salt and pepper
  • 1/2 tsp 1/2tspground cinnamon
  • 1/2 tsp 1/2tspground cloves


  • 2 tbsp 2tbspall-purpose flour
  • 2 tbsp 2tbspcapercapers, rinsed
  • 2 tbsp 2tbspquartered green olivegreen olives


In Dutch oven, heat oil over medium-high heat; brown roast all over. Transfer to slow cooker.

Leaving root end intact, peel and quarter onions; add to slow cooker along with garlic. Whisk together orange rind and juice, sherry, thyme, salt, pepper, cinnamon and cloves; pour over roast. Cover and cook on low for 7 to 8 hours or until meat is tender.

With slotted spoon, remove onions to warm platter; cover and keep warm. Transfer meat to cutting board; tent with foil and let stand for 10 minutes before thickly slicing. Arrange over onions.

Sauce: Meanwhile, skim fat from liquid in slow cooker. Whisk flour with 1/4 cup (50 mL) water; whisk into slow cooker. Add capers and olives; cover and cook on high, stirring once, for 15 minutes or until thickened. Pour about 1/2 cup (125 mL) over beef. Serve with remaining sauce.

Additional information :

Small Batch Orange Spice Pot Roast: Use 10-cup (2.5 L) slow cooker. Halve recipe; cook for 6 to 7 hours. Makes 2 to 4 servings.

Stove-Top Orange Spice Pot Roast: Brown beef as directed. Add remaining ingredients except sauce; cover and simmer over medium-low heat until beef is tender, about 3 hours.

Make sauce, increasing flour to 3 tbsp (50 mL) and simmering until thickened, about 5 minutes.

Nutritional Information Per each of 8 servings: about

cal 416 pro 38g total fat 24g sat. fat 9g
carb 10g fibre 1g chol 96mg sodium 377mg

% RDI:

calcium 4 iron 26 vit C 20 folate 14
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