Orange & spice pot roast
8 Servings
Ingredients
| Quantity | 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. | |
Directions
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