Cooking Recipe Orange & Spice Pot Roast
Recipe Ingredients
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
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 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.