Slowcooker Citrus English Roast
SLOW COOKER CITRUS ROAST
Growing up we had a handful of recipes that made the family table rotation. There was spaghetti, pork chops, taco kit night, hamburger helper and my favorite, roast and potatoes. Back in the 90’s, my parents didn’t own a slow cooker, so they did it the old fashioned regular way - in the oven. This recipe is a little more modern, for the working family, and is slow-cooked to perfection!
Heinen’s carries a ready-made fresh peppers and onions mix to enhance the flavors of your slow-cook!
Why You’ll Love This Recipe:
Heinen’s CARE certified beef is of top quality. This CARE Certified English Chuck Roast is the quintessential cut for a family style roast. Lean enough to not be too filling, but has some gristle to add to the slow-cooked flavor.
Heinen’s Two Brothers Chipotle Orange seasoning is perfect for this recipe. I used a hefty coating on all sides of the chuck roast to ensure a well-rounded flavor to soak in during the 7 hour cook.
To really hone in on the citrus flavors, Heinen’s has a line of salsas to choose from, along with a pack of ready-cut vegetables of red onions, green and red bell peppers to add as texture for the gravy the roast produces.
This recipe is great to make in advance and use for meals throughout the week. Make a healthy taco salad, some cheesy enchiladas or just slice it up in strips to put over a bed of mashed potatoes like I used to do growing up, and for this recipe today! It’s a meal prepper’s dream!
PHILLY CHEESESTEAK DIP RECIPE
Prep Time: 20 min | Cook Time: 7 hrs | Serving Size: Family Style
Ingredients
1 chuck roast (2-4 lbs.)
Juice of 1 orange
Juice of 1 lime
fajita style cut vegetables (red onion, yellow onion, red bell pepper, green bell pepper)
4 garlic cloves, chopped
1 jar of Heinen’s mild or medium salsa
2 sprigs of rosemary for cooking
1 teaspoon fresh ground black pepper
3/4 cup Heinen’s beef broth
½ cup parsley, chopped
2 tablespoons Two Brothers Chipotle Orange Seasoning
Instructions
Remove the chuck roast from the packaging and pat dry with paper towels. Coat the roast heavily with the chipotle orange seasoning and black pepper. Place in the fridge for at least 30 minutes, or up to 8 hours.
Remove from the refrigerator and heat a large skillet over medium-high heat.
Sear the roast for about a minute on each side. Searing helps maximize the flavor of the beef and brings out the amazing taste of the seasoning. Remove from the skillet and save any juices.
Set a slow cooker to low. Place the onions, peppers, garlic and half of the salsa in the slow cooker.
Pour in the beef broth. Stir lightly to mix. Place the rosemary sprigs in the broth to cook.
Set the roast on top of the onions and add the rest of the salsa, orange juice, lime juice and any juices from the roast.Pour the rest of the jar of salsa on top ensuring to cover the roast.
Cook on low for 7 hours.
Remove the beef from the crockpot and spoon ½ cup of the juices over the meat. Let the roast sit for 10 minutes before slicing to retain some juice.
Serve over a bed of mashed potatoes and sprinkle with parsley as needed!
