Orange & Spice Pot Roast
Yield
8 servingsPrep
15 minCook
3 hrsReady
3 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef chuck roast
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | teaspoon |
salt
|
|
| 3 | each |
bacon
slices |
*
|
| 8 | ounces |
tomatoes, stewed, canned
|
|
| 1 | cup |
orange juice
|
|
| ⅔ | cup |
onions
chopped |
|
| ¼ | cup |
parsley leaves
chopped |
|
| 1 | tablespoon |
parsley flakes
dried |
|
| 1 | teaspoon |
sugar
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| 1 | clove |
garlic
minced |
|
| 4 | each |
cloves, whole
|
*
|
| 1 | each |
bay leaves
small |
*
|
| 2 | tablespoons |
all-purpose flour
|
|
| ¼ | cup |
water
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef chuck roast
|
|
| 3E+1 | ml |
lemon juice
|
|
| 5 | ml |
salt
|
|
| 3 | each |
bacon
slices |
*
|
| 231.2 | ml/g |
tomatoes, stewed, canned
|
|
| 237 | ml |
orange juice
|
|
| 158 | ml |
onions
chopped |
|
| 59 | ml |
parsley leaves
chopped |
|
| 15 | ml |
parsley flakes
dried |
|
| 5 | ml |
sugar
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 1 | clove |
garlic
minced |
|
| 4 | each |
cloves, whole
|
*
|
| 1 | each |
bay leaves
small |
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 59 | ml |
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.
