crockpot - Orange Spice Beef Roast
Source of Recipe
practical recipes
List of Ingredients
crockpot - Orange Spice Beef Roast
1, 2 pound boneless beef chuck arm pot roast
Nonstick spray coating
3 inches stick cinnamon, broken
6 whole cloves
3 medium sweet potatoes (about 1 lb.)
1 pound turnips or rutabagas, peeled and cut into 1" pieces
1 medium onion, sliced and separated into rings
3 tablespoons quick-cooking tapioca
1/3 cup frozen Florida Orange Juice Concentrate, thawed
1/4 cup light corn syrup
1/2 teaspoon salt
Trim roast. Spray an unheated large skillet with nonstick coating and heat
over medium
heat. Brown roast on all sides. Place cinnamon and cloves on a double
thickness of
100% cotton cheesecloth. Gather up the edges and tie with a string and place
the
spices in the slow cooker.
Wash, peel, and cut off woody portions and ends of the sweet potatoes and cut
sweet
potatoes into quarters. Place potatoes in slow cooker. Add turnips and onion;
sprinkle
tapioca over vegetables.
In a small bowl stir together thawed orange juice concentrate, corn syrup, and
salt; pour
over vegetables in cooker. Place roast atop vegetables.
Cover and cook on the low-heat setting for 10 to 12 hours or on the high-heat
setting for
5 to 6 hours. Transfer roast and vegetables to a serving platter. Skim fat
from cooking
juices, if necessary. Discard spice bag. Pass the cooking juices with the
meat.
Makes 6 servings.
429 cal., 40 g pro., 44 g carbo., 10 g total fat (3 g sat. fat), 114 mg
cholesterol,
4 g dietary fiber, 318 mg sodiumRecipe
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