Orange Beef Roast and Potatoes
You can either use potatoes or sweet potatoes.
Do you need a start it and forget it method of cooking your dinner? If you’re like us the crock pot or Insta-pot does the trick – every time. Slow cooking and pressure cooking makes 100% Grass-fed beef tender and juicy. Just uses spices to taste and it’s delicious.
Try this Orange Beef Roast and Potato slow cook recipe for your next meal.
Materials and Ingredients:
- 1 slow cooker that fits your roast. If your roast is too big – cut it in half.
- 1/2 cup of organic coconut oil. ( You can use any oil you choose.)
- 1 onion sliced to put at the bottom of the slow cooker. This adds flavor and keeps the roast from sitting on the bottom of the pot.
- 1 small easy to peel organic orange/tangerine
- 1 stalk of celery or Organic Celery Seed
- 1 beef roast about 3 pounds. We use 100% grass fed beef.
- Enough potatoes to feed your family for a meal. You can use sweet potatoes or regular potatoes. Sweet potatoes will cook faster than regular.
- Turn slow cooker on low for 6 hours (turning the crock pot on now lets the coconut oil melt as you are putting in the ingredients.)
- In cooker place 1/2 cup of organic coconut oil
- Slice onion into several 1/2 inch to 1 inch slices. Place them on the bottom of the pot.
- Quickly rinse the roast in warm water. (A quick rinse removes blood that is left in the meat. This helps all cuts and types of meat to taste fresher.)
- Place meat into the pot on top of onions as flat as possible
- Wash organic orange/tangerine
- Peel and rip the rind into bits.
- Separate the orange into individual pieces
- Cut up celery into small bits
- Place celery bits, orange peels, and orange pieces on top of the meat.
- If using celery seed sprinkle on top of the meat then layer orange pieces and orange peels on top of it
- Place whole potatoes into the crock pot or slow cooker.
- Go about your day – when ready Eat!
I like to check the meat at 4 hours for tenderness. Sometimes the meat takes faster to cook or slower depending on the size.
And I’ve cooked the above recipe with a 4 pound frozen roast. It took about 8 hours on low and tasted delicious. I added cut up potato chunks when there were 2 hours remaining to cook.
Creating meals with whole foods is good for the belly, mind and soul.