Shelly's Recipe

ORANGE-SPICE POT ROAST

Category: Roasts/Tenderloin - Beef

1 (2 lb to 2 1/2 lb) boneless beef chuck arm pot roast
Nonstick spray coating
3 inches stick cinnamon, broken
6 whole cloves
3 medium sweet potatoes (about 1 lb)
or one 18 oz can vacuum-packed sweet potatoes, drained
1 pound turnips or rutabagas, peeled and cut into 1 inch pieces
1 medium onion, sliced and separated into rings
3 tbsp quick-cooking tapioca
1/3 cup frozen orange juice concentrate, thawed
1/4 cup light corn syrup
1/2 tsp salt

Trim as much fat as possible from roast. If necessary, cut the roast to fit into a 3?or 4-quart electric crockery cooker. Spray an unheated large skillet with nonstick coating. Heat skillet over medium heat. Brown roast on all sides in the hot skillet.

Place cinnamon and cloves on a double thickness of 100 percent cotton cheesecloth. Gather up the edges and tie with a string. Place the spices in the crockery cooker.

If using fresh sweet potatoes, wash, peel, and cut off woody portions and ends. Cut sweet potatoes into quarters. Place fresh sweet potatoes in crockery cooker. (If using canned sweet potatoes, do not add them to cooker at this point.) Add turnips and onion; sprinkle tapioca over vegetables.

In a small bowl stir together thawed orange juice concentrate, corn syrup, and salt; pour over vegetables in cooker. Place roast atop vegetables. (If using canned sweet potatoes, place them atop roast.)

Cover and cook on the low-heat setting for 10 to 12 hours or on the high-heat setting for 5 to 6 hours. Transfer roast and vegetables to a serving platter. Skim fat from cooking juices, if necessary. Discard spice bag. Pass the cooking juices with the meat. Serves 6