Orange Spice Pot Roast Orange Spice Pot Roast

Orange Spice Pot Roast 150 Image by: Orange Spice Pot Roast 150 Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: February 2006




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.

Nutritional facts <b>Per each of 8 servings:</b> about

  • Sodium 377 mg
  • Protein 38 g
  • Calories 416.0
  • Total fat 24 g
  • Cholesterol 96 mg
  • Saturated fat 9 g
  • Total carbohydrate 10 g


  • Iron 26.0
  • Folate 14.0
  • Calcium 4.0
  • Vitamin C 20.0
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Orange Spice Pot Roast