0 Ratings
- 6 Servings +
2 lb PEI Potatoes (approx 6 medium)
1 lb Carrots, cut in chunks
1 lb Parsnips
1 medium Onion, chopped
2 lb Beef Pot Roast
0.75 cup Cranberry Sauce
2 tbsp Orange Juice
1 tsp Orange Rind
0.5 tsp Cinnamon
Brown the roast on all sides in a large lightly oiled skillet over high heat.
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.
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