orange pot roast
- Categories
- Meat
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 4 pounds | -(up to) |
| 5 pounds | Beef chuck roast |
| ½ cup | Onion; finely chopped |
| 1 can | (8-oz) tomato sauce |
| 2 tablespoons | Sugar |
| ½ teaspoon | Cinnamon |
| 1½ teaspoon | Salt |
| 1 dash | Pepper |
| 1 tablespoon | Shortening or bacon drippings |
| 1 | Clove garlic; minced |
| 2 cups | Orange sections w/juice |
| 1 tablespoon | Grated orange rind |
| ½ teaspoon | Ground nutmeg |
| ¼ teaspoon | Ground cloves |
Brown meat slowly on both sides in hot shortening. Add onion & garlic; cover & cook 20 minutes. Pour tomato sauce, orange sections, sugar & grated orange rind over meat. Sprinkle with salt, spices & pepper. Cover & cook slowly until meat is tender, about 2 hours longer. Transfer meat to heated serving platter. Serves 6-8.
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .
Similar recipes
- Crock pot pot roast
- Crockpot pot roast
- Dilled pot roast
- Family pot roast
- Holiday pot roast
- Hungarian pot roast
- Italian pot roast
- Marinated pot roast
- Orange & spice pot roast
- Orange and spice pot roast
- Pork pot roast
- Pot roast
- Pot roast #1
- Pot roast (microwave)
- Pot roasted veal
- Potted chicken
- Scandinavian pot roast
- Tomato pot roast
- Veal pot roast
- Winter pot roast
Random recipe of the day
Follow us
