Slow Cooker Ginger and Orange Glazed Pot Roast

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This recipe for Slow Cooker Ginger and Orange- Glazed Pot Roast is sure to be a family favorite (it is in my family!)

Slow Cooker Orange Beef Roast

Picture this:  It’s 4:00pm and the kids are home from school.  Everyone in the family is asking what’s for dinner, and you have no idea because you have not planned ahead and there is absolutely nothing on the menu.  You start thinking up alternative ideas like grilled cheese, “breakfast for dinner,” or maybe that box of mac n’ cheese and some chopped up hot dogs.  Has this ever happened to you?  I sure hope so since it happens to me all the time.  I get so busy with my day that sometimes I completely forget that I’m supposed to be planning some sort of nutritional meal for my family for dinner.  UGH.  This is the reason I love my slow cooker.  It saves the day on busy days.  This recipe is a no-brainer, and your slow cooker does all of the work for you.

Slow Cooker Orange Roast Prep

Onions on the bottom of the slow cooker, then a roast, then a simple orange- ginger marinade.  That’s totally it.  8 hours later… toward the end of its cooking time, put some rice on the stove and a vegetable too.  Slice the beef, serve with the sauce, and everyone is happy you made dinner.

Slow Cooker Ginger and Orange Glazed Pot Roast

My son’s 12-year-old friend was over the day that I made this… he took a peek at my plated meal (which I was photographing) and said that he hoped he was having the same thing for dinner at his house!  I guess that was a nice compliment!  My boys loved this meal, and it was so fantastically easy that I’ll definitely be making it again.  Tender meat? … totally.

Slow Cooker Ginger and Orange Glazed Pot Roast

Yield: 4 servings

Prep Time: 15min

Cook Time: 8 hour


One 3 to 4 pound top or bottom round beef roast
1 large red onion, sliced
1 cup orange marmalade
1/3 cup water
2 tablespoons rice vinegar
1 tablespoon soy sauce
2 teaspoons five spice powder
2 teaspoons grated fresh ginger
1/2 teaspoon Tabasco sauce
2 cloves garlic, minced
steamed rice for serving, if desired


1. Trim the fat as much as possible from the roast. Layer the onion slices in the bottom of your slow cooker. Place the trimmed beef roast on top of the onion.

2. Mix the cooking marinade: in a medium bowl, whisk together the marmalade, water, vinegar, soy sauce, five spice, ginger, Tabasco and garlic. Pour the marinade over the beef.

3. Cover and cook on low-heat setting for 8 to 10 hours. Remove the beef from the sauce and slice. Serve over rice. Drizzle with sauce from the slow cooker.


*If you are preparing this recipe as gluten-free, just be sure to use brands of orange marmalade and soy sauce that are known to be GF.


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  • Sara wrote:

    So excited to try this and just like the other reviewer above, we ended up having to get a last minute pizza. I followed the recipe precisely but it was just awful. So bummed because it sounded awesome. Taste, not so much. 

    • Lori Lange wrote:

      Sorry you did not care for it 🙁

  • Sonya Royer wrote:

    Excellent. I didn’t have the 5 spice but it came out really good. I will definetly make it again.

  • Troy wrote:

    What is this 5 spice powder? Where do you get it? I have never seen it before.

    • Lori Lange wrote:

      you can buy it with the regular spices. It’s a blend of five powdered spices, typically fennel seeds, cinnamon, cloves, star anise, and peppercorns.

  • Sarah wrote:

    The flavors in the recipe were good, but unfortunately the meat was very dry. My girlfriend and I tried to preemptively avoid the meat drying out by covering with additional liquids (beef broth), but we believe the cook time ultimately dried it out. If you do decide to make this, follow the rules of crockpot cooking and cover the meat with liquid, and perhaps cut down the cook time to 6-7 hours.

    • Lori Lange wrote:

      Interesting- ours was moist and tender. Perhaps it had something to do with the piece of beef you used? I’ve made many slow cooker meals where the meat is not covered with liquid. So sorry it didn’t work for you!

  • Mona wrote:

    Absolutely not good!! Just came home from work with excitement to try this new recipe and feed my family and now we are waiting on Dominos. Ruined a perfect roast. Should have stuck with what I know. 🙁

    • Lori Lange wrote:

      That is such a bummer- what went wrong?

  • Rene wrote:

    This looks delicious! I can’t wait to make it.

  • Ann Cromwell wrote:

    The picture of the raw meat looks too marbled to be a top or bottom round. My guess is that it is a shoulder cut. Or is it a prime grade top or bottom round? I ask because we have our own beef butchered and the round is typically leaner looking than this.

    • Lori Lange wrote:

      No, I believe this one was labeled as a bottom round at the market. Def not shoulder.

  • Nutmeg Nanny wrote:

    I just LOVE slow cooker meals! This really looks delicious too 🙂

  • Margaret wrote:

    I made this yesterday with the intention of having it for dinner when we came home from work. Super easy. The meat was so tender I had to shred it instead of slicing it. I served couscous with it. I really enjoyed this dish but my husband thought it was too sweet. I don’t think he cares much for the marmalade and five spice favors. Can you suggest anything that I can add to the marinade to tone down the sweetness without compromising the dish. I have quite bit of meat left over. Thank you.

    • Lori Lange wrote:

      I’m not sure!

  • Wendy | Around My Family Table wrote:

    Wow, this looks so yummy! I love my slow cooker for exactly the reasons above. Pinning!

  • Kathryn wrote:

    The flavours in this sound really great, perfect for a winter’s supper.

  • Kevin (Closet Cooking) wrote:

    What a tasty pot roast!

  • Natalie wrote:

    This is perfect for the cold weather that just hit us here in Vancouver!

  • Anna @ Crunchy Creamy Sweet wrote:

    This roast looks amazing, Lori! Such a comfort food! Can’t wait to try it!

  • DessertForTwo wrote:

    Wow, this sounds delicious! You’re so creative with flavors. I’ve always admired you for that 🙂