Yield: 6 Servings
|4 pounds||-(up to)|
|5 pounds||Beef chuck roast|
|½ cup||Onion; finely chopped|
|1 can||(8-oz) tomato sauce|
|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, .