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Harvest Spiced Beef


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Yield: Serves 6


  • 1 2 to 2 1/2-pound bottom round or chuck arm pot roast
  • non-stick cooking spray
  • 4 whole cloves
  • 1 small cinnamon stick, broken into a few pieces
  • 3 medium sweet potatoes (about 1 pound)
  • 1 pound turnip or rutabaga, peeled and cut in 1-inch pieces
  • 1 medium onion, sliced into rings and separated
  • 3 tablespoons quick-cooking tapioca
  • 1/3 cup frozen orange juice concentrate, thawed
  • 3 tablespoons brown sugar
  • 1/2 teaspoon salt


Trim excess fat from beef roast. If necessary cut roast to fit into slow cooker. Spray a skillet with non-stick cooking spray. Heat skillet; brown roast on all sides.

Wrap cinnamon and cloves in double-thickness cheesecloth or put in small cheesecloth bag. Gather ends of cheesecloth and tie with string. Place the bag of spices in slow cooker.

Wash and peel sweet potatoes; cut in quarters. Place sweet potatoes (if using canned, do not add them yet), turnip, and onion to Crock Pot. Sprinkle tapioca over vegetables.

Stir together orange juice, corn syrup and salt; pour over vegetables. Place the roast on the vegetables. Cover and cook on LOW for 10 to 12 hours or on high for 5 to 6 hours.

Remove and discard spice bag; serve meat with the sweet potatoes and cooking juices.
Serves 6.

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