Cranberry Orange Pot Roast

Contributed By: John Yipp

Ingredients:

2 lbs PEI potatoes (approx 6 medium)
1 lb carrots, baby cut or cut in chunks
1 lb parsnips
1 onions, medium, chopped
2 lbs beef pot roast
3/4 cup cranberry sauce
2 tbsp orange juice
1 tsp orange rind
1/4 tps cinnamon

Method:

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.

Helpful Hints:

Preparation time: 12 minutes
Cooking time: 8 to 10 hours.

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