Orange pot roast

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 \N 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, .

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