Orange Beef Roast and Potatoes Recipe – Slow Cook It!

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Written By J.M. Davis

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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.


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