Slow-Cooker Orange-Scented Pot Roast with Olives

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Zesty orange and fragrant bay leaves flavor this healthy, saucy slow-cooker pot roast recipe. Stir in the olives at the end so they don’t lose their brininess as this slow-cooker pot roast recipe cooks. Serve with a green salad tossed with lemon vinaigrette.

Slow-Cooker Orange-Scented Pot Roast with Olives
photographer: Carin Krasner
Nutritionist Tested & Approved

Time: 240 minutes (30 minutes prep)

  • 1 pound new potatoes or small peeled turnips

  • 8 medium carrots , cut into 2-inch pieces

  • 1 large onion , sliced

  • 1 15-ounce can stewed tomatoes , drained

  • Zest and juice of 1 orange

  • 4 cloves garlic , sliced

  • 3 bay leaves

  • 3 1/2 pounds beef chuck roast , trimmed

  • 1 1/4 teaspoons salt , divided

  • 1/2 teaspoon freshly ground pepper

  • 1/2 cup pitted Kalamata olives

  1. Combine potatoes (or turnips), carrots, onion, tomatoes, orange zest and juice, garlic and bay leaves in a 5- to 6-quart slow cooker. Put beef on top and sprinkle with 1/2 teaspoon each salt and pepper. Cover and cook on High for 4 hours (or on Low for 8 hours).

  2. Transfer the meat to a cutting board. Remove vegetables to a medium bowl with a slotted spoon. Skim any fat from the cooking liquid, then stir in olives and the remaining 3/4 teaspoon salt. Slice the meat and serve with the vegetables and the sauce.

Nutritional Facts

Serving Size
3-4 oz. meat and 1 cup vegetables
24 g
10 g
Saturated Fat
3 g
38 g
108 mg
Dietary Fiber
4 g
806 mg
689 mg
8 servings
3-4 oz. meat and 1 cup vegetables each
1 starch
2 vegetable
5 lean meat
1/2 fat
Vitamin A
206% daily value
61% dv
Vitamin C
33% dv
Iron and Potassium
23% dv

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