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.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 416 |
| pro | 38 g |
| total fat | 24 g |
| sat. fat | 9 g |
| carb | 10 g |
| fibre | 1 g |
| chol | 96 mg |
| sodium | 377 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 26% |
| vit C | 20% |
| folate | 14% |
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1 tbsp (15 mL) vegetable oil
3 lb (1.5 kg) beef cross rib or blade pot roast, boneless
3 onions
3 cloves garlic, minced
1 tsp (5 mL) grated orange rind
1 cup (250 mL) orange juice
1/4 cup (50 mL) sherry or beef stock
1-1/2 tsp (7 mL) dried thyme 7 mL
1/2 tsp (2 mL) each salt and pepper
1/2 tsp (2 mL) ground cinnamon
1/2 tsp (2 mL) ground cloves
Sauce:
2 tbsp (25 mL) all-purpose flour
2 tbsp (25 mL) capers, rinsed
2 tbsp (25 mL) quartered green olives
Preparation:
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
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Variations
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.
Source
Canadian Living Magazine: February 2006
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