This slow-cooker meal conjures up memories of home for me, because it started with my mom. She discovered this recipe a while ago, and it quickly became my favorite. Every time I would come home from college, she would have this meal cooking away with the smell of oranges and spices filling the air.
When I first made this for Brian after we were married, he gave it a big “10.” For him, that means that he could eat it every day. Now that we have kids, I’m glad that they love it too.
The original recipe called for corn syrup as the sweetener, and I recently substituted it with sucanat sweetener. The flavor stayed the same, but I knew this would be so much healthier for everyone.
- 2-2½ lb. boneless beef chuck pot roast
- 3 inches stick cinnamon
- 6 whole cloves
- 3 medium sweet potatoes
- 1 medium cooking onion, sliced and separated into rings
- 3 TBLspn quick cooking tapioca
- ⅓ cup frozen orange juice concentrate
- 3 TBLspn Sucanat sweetener
- ½ tspn salt
- Trim the fat from the pot roast, cutting off as much as you can.
- Heat a skillet over medium-high heat.
- Sear all sides of the meat. (about 10-15 seconds per side)
- Wrap cinnamon and cloves with a double thickness of cheesecloth. Tie it up with a cotton string. Place spices in the bottom of the crock pot.
- Wash and cut potatoes into fourths.
- Place onion rings and potatoes on top of the spices.
- Sprinkle tapioca over the veggies.
- In a small bowl, mix together the orange juice concentrate, sucanat, and salt. Pour over the vegetables.
- Place roast on top.
- Cover and cook on low for 10-12 hours or high for 5-6 hours.