Last night’s dinner/breakfast

The inspiration
It is chilly with the threat of freezing rain tomorrow and I want to scrub the house before it gets warm and I need to be in the garden most of the time. I also want something super comforting-POT ROAST! Even the name is comforting.

I don’t know how she did it but my mom always ended-up with really tough meat that tasted kind-of boiled when she made pot roast. Trust me. This won’t happen. Leftovers are fantastic as sandwiches or minced up into a Shepard’s pie.

I originally got this recipe from Canadian Living but I’ve changed it to make it even easier. I like this recipe as it has a lovely fresh taste to it and I tend to go back and forth between it and Julia Child’s classic recipe.

Orange Spice Pot Roast
1 tbsp (15 mL) vegetable oil
3 lb (1.4 kg) beef cross rib or blade pot roast, boneless
3 onions (in large chunks)
3 cloves garlic, minced
1 tsp (5 mL) grated orange rind
1 cup (250 mL) orange juice
1/4 cup (50 mL) sherry or beef stock
1-1/2 tsp (7 mL) dried thyme
1/2 tsp (2 mL) each salt and pepper
1/2 tsp (2 mL) ground cinnamon
1/2 tsp (2 mL) ground cloves
2 tbsp (25 mL) all-purpose flour
2 tbsp (25 mL) capers, rinsed
2 tbsp (25 mL) quartered green olives


Throw all the ingredients into the slowcooker pot and turn it on for 7-8 hours or until the meat is tender. I always start my meat off from frozen in the slowcooker. There are two reasons for this; 1) I don’t have to remember to take it out the night before and 2) the meat is incredibly moist then. Win. Win.

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.

Sauce: Meanwhile, skim fat from liquid in slow cooker. Whisk flour with 1/4 cup (50 mL) water; whisk into slow cooker. Add capers and olives; cover and cook on high, stirring once, for 15 minutes or until thickened. Pour about 1/2 cup (125 mL) over beef. Serve with remaining sauce and a nice big salad.