This was an extremely simple meal.  There’s a little bit of prep you can do in the morning or even the night before.  It’s literally a full meal cooked in the crock pot.  I also cooked up some green beans o the side for some extra veggies, but you don’t necessarily need it.  If I was cooking only for my husband and myself, I probably wouldn’t have done that.

This recipe was interesting.  I don’t often pair meat with fruit, but I’m always surprised to find that I like it.  I definitely recommend this meal.  The citrus isn’t too overpowering, but gives it a different flavor.

I used this recipe.

Slow Cooker Orange Roast

Ingredients:

• 2 tablespoons dried rosemary
• 2 tablespoons minced garlic
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 lbs beef pot roast
• 1/2 cup white onion, sliced
• 3 large potatoes (or bag of small potatoes), cut in half
• 2 tablespoons butter
• 1/2 cup balsamic viniagrette
• 2 oranges (1 sliced)
• 1 package baby spinach

Directions:

• Mix together your spices- rosemary, garlic, s&p.  Rub them all over the roast, then set aside (I usually do things like this in the sink so it decreases mess).
• Grease your slow cooker (I didn’t do this and don’t think it’s necessary).  Place the potatoes in the bottom, then onion, butter.  Pour the balsamic vinaigrette over everything.
• Place the roast on top of the potatoes, then arrange the orange slices on top of the roast, squeeze the other orange over the entire thing.  This looks very pretty.
• Cover and cook on low for 8 hours.
• Once finished, remove the roast and set aside.  Remove the potatoes with a slotted spoon and set aside, as well.
• Add the baby spinach to the juices in the slow cooker and let it sit until it wilts.
• Remove the spinach and place in a bowl or plate.
• Arrange the potatoes, roast over the spinach and serve.  Don’t forget to add some of the orange slices and juices!  Enjoy!