Orange & Spice Pot Roast

Name: Orange and Spice Pot Roast
Cook time: P3H
Total time: P3H
Yield: 8
Cuisine: Fusion
Ingredients: beef chuck roast; lemon juice; salt; bacon; tomatoes, stewed, canned; orange juice; onions; parsley leaves; parsley flakes; sugar; cinnamon; garlic; cloves, whole; bay leaves; flour; water

Submitted by patwad

YIELD

8 servings

PREP

15 min

COOK

3 hrs

READY

3 hrs

Ingredients

POUNDS BEEF CHUCK ROAST

TABLESPOONS LEMON JUICE

TEASPOON SALT

EACH BACON
slices *

OUNCES TOMATOES, STEWED, CANNED

CUP ORANGE JUICE

⅔

CUP ONIONS
chopped

CUP PARSLEY LEAVES
chopped

TABLESPOON PARSLEY FLAKES
dried

TEASPOON SUGAR

TEASPOON CINNAMON
ground

CLOVE GARLIC
minced

EACH CLOVES, WHOLE *

EACH BAY LEAVES
small *

TABLESPOONS ALL-PURPOSE FLOUR

CUP WATER
cold

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.