Title: Orange and Spice Pot Roast
Categories: Beef
Yield: 8 Servings
| 4 | lb | Beef chuck pot roast |
| 2 | tb | Lemon juice |
| 1 | ts | Salt |
| 3 | | Slices bacon |
| 1 | cn | (8 oz) stewed tomatoes |
| 1 | c | Orange juice |
| 2/3 | c | Chopped onion |
| 1/4 | c | Snipped fresh parsley OR |
| 1 | tb | Dried parsley flakes |
| 1 | ts | Sugar |
| 1/2 | ts | Ground cinnamon |
| 1 | cl | Garlic, minced |
| 4 | | Whole cloves |
| 1 | sm | Bay leaf |
| 2 | tb | All-purpose flour |
| 1/4 | c | Cold water |
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 2 1/2 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 8 servings.