STREAMING NOW: Carnivorous

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“In ‘Slow Cooker: The Best Cookbook Ever’ by Diane Phillips”
READY IN:
10hrs 45mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a large skillet over med-high heat.
  2. Sprinkle the roast evenly with the salt and pepper and add to the skillet.
  3. Brown on all sides and transfer the insert of a 5- to 7-quart slow cooker.
  4. Add the onion, garlic, chilies, and cumin to the same skillet and sauté until the onion is softened, about 3 minutes.
  5. Add the marmalade, orange juice, and lime juice and stir to combine, scraping up any browned bits from the bottom of the pan.
  6. Transfer the contents of the skillet to the slow cooker.
  7. Cover and cook on HIGH for 4-5 hours or LOW for 8-10 hours, until the roast is tender.
  8. Remove the roast from the cooker, cover with foil, and allow to rest for 15-20 minutes.
  9. Taste the sauce for seasoning and adjust, if needed.
  10. Slice the meat and strain the sauce.
  11. Serve the roast napped with some of the sauce, garnished with orange slices and additional sauce on the side.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: