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Orange & Spice Pot Roast

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Recipe

 

Yield

8 servings

Prep

15 min

Cook

3 hrs

Ready

3 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
4 pounds beef chuck roast
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2 tablespoons lemon juice
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1 teaspoon salt
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3 each bacon
slices
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8 ounces tomatoes, stewed, canned
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1 cup orange juice
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cup onions
chopped
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¼ cup parsley leaves
chopped
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1 tablespoon parsley flakes
dried
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1 teaspoon sugar
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½ teaspoon cinnamon
ground
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1 clove garlic
minced
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4 each cloves, whole
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1 each bay leaves
small
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2 tablespoons all-purpose flour
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¼ cup water
cold
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Ingredients

Amount Measure Ingredient Features
1.8 kg beef chuck roast
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3E+1 ml lemon juice
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5 ml salt
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3 each bacon
slices
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231.2 ml/g tomatoes, stewed, canned
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237 ml orange juice
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158 ml onions
chopped
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59 ml parsley leaves
chopped
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15 ml parsley flakes
dried
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5 ml sugar
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2.5 ml cinnamon
ground
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1 clove garlic
minced
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4 each cloves, whole
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1 each bay leaves
small
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3E+1 ml all-purpose flour
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59 ml water
cold
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Directions

Preheat oven to 325℉ (160℃) 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, 2 to 2½ 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 319g (11.3 oz)
Amount per Serving
Calories 72355% from fat
 % Daily Value *
Total Fat 44g 67%
Saturated Fat 17g 87%
Trans Fat 0g
Cholesterol 179mg 60%
Sodium 480mg 20%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 139g
Vitamin A 5% Vitamin C 30%
Calcium 6% Iron 37%
* based on a 2,000 calorie diet How is this calculated?
 

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