Orange & spice pot roast

Yield: 8 Servings

Measure Ingredient
4 pounds Beef chuck pot roast
2 tablespoons Lemon juice
1 teaspoon Salt
3 Slices bacon
1 can (8 oz) stewed tomatoes
1 cup Orange juice
⅔ cup Chopped onion
¼ cup Snipped fresh parsley OR
1 tablespoon Dried parsley flakes
1 teaspoon Sugar
½ teaspoon Ground cinnamon
1 clove Garlic, minced
4 Whole cloves
1 small Bay leaf
2 tablespoons All-purpose flour
¼ cup Cold water
8 servings.

Sprinkle roast with lemon juice and salt.In 12" ovenproof skillet, cook bacon until crisp.Remove from pan;crumble;set aside.Brown roast in drippings.Drain fat. In medium bowl,combine bacon,undrained tomatoes,orange juice,onion, parsley,sugar,cinnamon,garlic,cloves and bay leaf.Pour over roast. Bake,covered,@ 325 degrees 2 to 2½ hours or until roast is tender. Transfer roast to serving platter;cover with foil. Remove cloves and bay leaf from pan juices.Mix flour in water.Add to pan juices.Cook and stir until thickened and bubbly.Cook and stir 1 minute more.Pass gravy with meat.Makes 6 to

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