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Orange Spiced Beef

2 pounds bottom round or chuck arm pot roast - (to 2 1/2 lbs)
Non-stick cooking spray
3 inches cinnamon stick -- broken
6 whole cloves
3 sweet potatoes - (about 1 lb) (or one 18-oz can sweet potatoes, drained)
1 pound turnip or rutabaga -- peeled, and cut into 1" pieces
1 medium onion -- sliced into rings, and separated
3 tablespoons quick-cooking tapioca
1/3 cup frozen orange juice concentrate -- thawed
1/4 cup light corn syrup
1/2 teaspoon salt


Trim excess fat from roast. If necessary cut roast to fit into a 3 1/2-quart slow cooker. Spray a skillet with non-stick cooking spray. Heat skillet; brown roast on all sides.

Wrap cinnamon and cloves in double-thickness cheesecloth. Gather ends of cheesecloth and tie with string. Place the bag of spices in slow cooker. Wash and peel sweet potatoes (if using fresh), and cut in quarters. Place sweet potatoes (if using canned, do not add them yet), turnip, and onion to slow cooker. Sprinkle tapioca over vegetables.

Stir together orange juice, corn syrup and salt; pour over vegetables. Place the roast on the vegetables. If using canned sweet potatoes, place them on the roast. Cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours.

Discard spice bag and serve meat with cooking juices.

This recipe yields 6 servings.

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