Orange Spice Pot Roast

By The Canadian Living Test Kitchen

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Nutritional Info
Per each of 8 servings: about	-
cal	416416 cal
pro	38 g38g pro
total fat	24 g24g total fat
sat. fat	9 g9g sat. fat
carb	10 g10g carb
fibre	1 g1g fibre
chol	96 mg96mg chol
sodium	377 mg377mg sodium
% RDI:	-
calcium	44 calcium
iron	2626 iron
vit C	2020 vit C
folate	1414 folate

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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.

Ingredients

1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
3 lb beef cross rib , boneless3 3lb lbbeef cross rib or blade pot roast, boneless
3 onions 3 3oniononions
3 cloves garlic , minced3 3cloves garlic, minced
1 tsp grated orange rind 1 1tsp tspgrated orange rind
1 cup orange juice 1 1cup cuporange juice
1/4 cup sherry 1/4 1/4cup cupsherry or beef stock
1-1/2 tsp dried thyme 1-1/2 1-1/2tsp tspdried thyme
1/2 tsp each salt and pepper 1/2 1/2tsp tspeach salt and pepper
1/2 tsp ground cinnamon 1/2 1/2tsp tspground cinnamon
1/2 tsp ground cloves 1/2 1/2tsp tspground cloves
Sauce:
2 tbsp all-purpose flour 2 2tbsp tbspall-purpose flour
2 tbsp capers , rinsed2 2tbsp tbspcapercapers, rinsed
2 tbsp quartered green olives 2 2tbsp tbspquartered green olivegreen 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 :

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