PEI Cranberry Orange Pot Roast
 
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