Slow Cooker Orange Roast
I have mentioned in the past my all time favorite roast is this Slow Cooker Rosemary Roast. Although it is my favorite, I decided to venture away from it just a bit by adding a little lemon and balsamic vinaigrette to the mix in my last roast creation!
The verdict? Delicious!
I love to use roast for meals because I can typically get a few days out of them. We normally end up with leftovers for lunch then roast sandwiches for dinner. That’s what happens when you only have 2 people eating it! My picky eater almost 4 year old would not go near roast if his life depended on it. I’m not kidding! I’m already saying prayers that my daughter is a better eater than he is.
Now…back to the roast!
I used what I had on hand plus a few finds at the grocery store like oranges that were on sale to make this delicious! I also added spinach and potatoes as well that were on sale…making it a very frugal meal for us!
So, basically I adapted my Rosemary Roast to give it an orange spin! Tasty, right?
Enjoy!
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Ingredients
Steps
- 1
First mix together the rosemary, garlic, salt, and pepper. Then, rub it on the roast and set aside.
- 2
Spray the slow cooker with non stick cooking spray, then place the potatoes on the bottom. Place the onion slices over the potatoes and add the butter as well. Next, pour in the balsamic vinaigrette.
- 3
Put the roast on top of the potatoes and then arrange the orange slices on top of the roast and squeeze or pour the juice from one of the oranges over the entire dish.
- 4
Cover and cook on low for 8 hours.
- 5
Remove the roast and set aside letting it cool. Use a slotted spoon to remove the potatoes and set them aside.
- 6
Pour in the baby spinach into the juices and let it cook until wilted. This only takes a few minutes.
- 7
Remove the spinach with a slotted spoon and place in a bowl or on a plate.
- 8
Now, arrange the potatoes, roast, and spinach to serve.
Filed under Recipes Gluten Free Main Dish Slow Cooker
