Orange pot roast
6 Servings
Ingredients
| Quantity | 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 |
Directions
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, .