Serves 6 - 8
This is one of my favorite winter roast. Leftovers are delicious with dumplings cooked on top
Ingredients
1 tbsp. olive oil
3 lb. (1.5kg) beef cross rib or blade pot roast, boneless
3 onions, quartered leaving ends intact
3 cloves garlic, minced
1tsp orange rind
2 medium mandarin oranges, peeled and chopped in pieces
1 ½ tsp dried thyme
½ tsp salt
½ tsp pepper
½ tsp cinnamon
½ tsp ground cloves
¼ - ½ cup beef stock or sherry, or 1 900 ml beef broth
Water
Sauce:
2 tbsp. all-purpose flour
Instructions
In large cast iron frying pan, heat oil over medium heat; remove extra fat from roast, brown roast all over. Transfer to slow cooker.
Add all other ingredients to slow cooker. Add enough water to cover roast. Cover with lid 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. Serve with sauce bellow.
Sauce: Meanwhile, if there is fat visible in slow cooker, skim fat from liquid. Whisk flour with ¼ cup water; whisk into slow cooker, cover and cook on high, stirring once, for 15 minutes or until thickened. If desired pour ½ cup over beef.
Agnes
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| Orange Spice Pot Roast ready for the oven. |
1 tbsp. olive oil
3 lb. (1.5kg) beef cross rib or blade pot roast, boneless
3 onions, quartered leaving ends intact
3 cloves garlic, minced
1tsp orange rind
2 medium mandarin oranges, peeled and chopped in pieces
1 ½ tsp dried thyme
½ tsp salt
½ tsp pepper
½ tsp cinnamon
½ tsp ground cloves
¼ - ½ cup beef stock or sherry, or 1 900 ml beef broth
Water
Sauce:
2 tbsp. all-purpose flour
Instructions
In large cast iron frying pan, heat oil over medium heat; remove extra fat from roast, brown roast all over. Transfer to slow cooker.
Add all other ingredients to slow cooker. Add enough water to cover roast. Cover with lid 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. Serve with sauce bellow.
Sauce: Meanwhile, if there is fat visible in slow cooker, skim fat from liquid. Whisk flour with ¼ cup water; whisk into slow cooker, cover and cook on high, stirring once, for 15 minutes or until thickened. If desired pour ½ cup over beef.
Hint:
Grate orange rind before peeling and chopping in pieces
Orange variations: 1 tsp grated orange rind & 1 cup orange juice; or 1 small can mandarin oranges
Adapted from the Canadian Living Magazine, Feb. 2006.
Adapted from the Canadian Living Magazine, Feb. 2006.
I love all those ingredients, will have to try this 😋
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