PEI Cranberry Orange Pot Roast
Prep Time & Yield
Preparation time: 12 minutes Cooking time: 8-10 hours
Ingredients
- 2 lb PEI potatoes (approx 6 medium) - 1kb
- 1 lb carrots, baby cut or cut in chunks - 400 g
- 1 lb parsnips - 400 g
- 1 onion, medium, chopped
- 2 lb beef pot roast - 1 kg
- 3/4 cup- cranberry sauce- 175 ml
- 2 tbsp - orange juice - 25 ml
- 1 tsp - orange rind - 5 ml
- 1/4 tsp - cinnamon - 1 ml
Directions
Brown the roast on all sides in a large lightly oiled skillet over high heat, before adding to the slow cooker. While meat is browning. Prepare vegetables by washing and paring potatoes, carrots, and parsnips. Cut into pieces, approximately 2 inches (5 cm) in length. Place in the bottom, and up the sides, of a slow cooker. Add onions, and place pot roast on top. Combine cranberry sauce, orange juice, rind and cinnamon and pour over the meat. Cover and cook on low for 8-10 hours. Yield: 6 servings.
Nutritional Information
|
Nutrient Analysis Per Serving |
|
|
Calories |
450 kcal |
|
Carbohydrates |
53 g |
|
Total Sugars |
9 g |
|
Fat |
13 g |
|
Protein |
30 g |
|
Fibre |
14 g |
|
Sodium |
95 mg |
|
Potassium |
1270 mg |
|
Calcium |
100 mg |
|
Iron |
7 mg |
|
Vitamin A |
1700 RE |