A couple of weeks ago I bought a small roasting chicken, which I had planned to do in the slow cooker with a fennel bulb and potatoes.
The next morning I did my weekly bulk cooking. I decided to cook the chicken in the slow cooker the next morning so that it would be ready for dinner that evening.
Somehow life got in the way. I think I over slept so I told myself I would prepare the chicken next morning. It didn’t happen. By that point something started to smell funny in the fridge. Damn it!
I hate throwing away food, especially unprepared food. I’m so good at cooking and getting things done in the kitchen. When I make a mistake like that I feel stupid. To make things worse, I’ve wasted money. It happens to the best of us!
Unfortunately that chicken had to go in the garbage. The fennel bulb was fine and I kept it in the crisper to use for my next bulk cooking session.
On my next grocery shopping trip I bought a beef boneless blade roast that was on sale.
This time I knew that the beef wouldn’t go bad — I had booked time in my calendar to photograph the meal preparation for the next day.
You may have noticed much better photography in my last two posts. After a lot of research and speaking with some food bloggers I bought a Canon T5i DSLR camera and a home studio lighting kit. What a huge learning curve for me!
What’s funny to me is how long it takes to photograph the meal preparation process. The shoot of this slow cooker preparation took almost an hour. I do one step (like cutting the onions), bring in the lights, take a few shots, remove the lights, and then get to work on the next step. And then repeat that process.
But don’t let that stop you from making this delicious recipe! The actual preparation will only take you about 10-15 minutes.
Once I get more proficient at my photography and the entire process I will try my hand at video. One step at a time.
Slow Cooker Beef Roast with Fennel & Orange Recipe Notes
I made a mistake! I Included the tops of the fennel (which look like celery stalks on the plate, above). Yuck!
They taste fine if eaten raw, like in a salad, or if only lightly cooked. In the slow cooker they came out mushy and stringy. Even though you see them in my pictures below I’d recommend using them in a salad instead. Just chop them up finely as you would for celery.
My goal at EatMoveBe is to teach people easy ways to cook healthy meals for the week. I hope you enjoy the new visual storyline from start to finish.
Slow Cooker Beef Roast with Fennel & Orange
- 4 lbs boneless blade beef roast
- 1 Large Fennel bulb
- 1 Large Navel orange
- 3 Large Garlic cloves
- 2 Medium Yellow cooking onions
- 2 cups Mini carrots 1 small bag, or chop up a fresh bunch of carrots
- 3 Green chilies
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Spanish Paprika
- 1 tbsp Ground Cumin
- 1/2 tsp Himalayan sea salt
- 1 tsp Thyme
Cut the onions in half. Cut off the core, peel, and then cut into a few large pieces.
Remove the skin from the garlic by lightly "smashing" the clove or gently pressing down on it with the side of a large chef's knife.
Slice the garlic length-wise and add a small amount of table salt to your cutting board. This helps to keep the garlic on the board and makes it easier for chopping.
Chop the garlic with a chef's knife in one direction, and then cross-wise. Make several passes. You are trying to get the garlic smaller and smaller with each cut. Press down on the garlic to release more of the oil and to make it easier to chop.
You are aiming for garlic that looks like this. Scrape it up from the board with the knife and transfer it to the slow cooker pot.
Wash the orange and chillies. Cut the orange into segments and cut off the ends of the chillies and cut in half as shown.
Add the carrots, onions, garlic, and chillies to the pot.
Measure out all of the spices and add to the pot.
Was the fennel bulb and remove any bad parts. Cut off the stems and save for a salad or discard. Cut the bulb into quarters through the core — this will keep the quarters together.
Add the roast to the pot. I didn't brown the roast, but you can do this if you'd like. Use a cast-iron pan with coconut oil or olive oil and quickly brown all sides of the roast before transferring to the pot.
Lastly, add the fennel and orange around the roast. Follow the instructions for your slow cooker or cook on low for 10-12 hours. If using the Hamilton Beach Intellitime Slow Cooker, select the number of hours to cook based on when you want the roast to be done.
When the roast is done, remove the pot from the cooker with oven mitts and let cool. You can remove the roast at any time and serve immediately or put the roast and the veggies into storage containers. Discard the orange segments.