Orange & Spice Pot Roast
Yield
12 servingsPrep
10 minCook
2 hrsReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef chuck roast
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | teaspoon |
salt
|
|
| 3 | slices |
bacon
|
|
| 1 | can |
tomatoes
|
*
|
| 1 | cup |
orange juice
|
|
| ⅔ | cup |
onions
chopped |
|
| ¼ | cup |
parsley leaves
snipped |
|
| 1 | tablespoon |
parsley flakes
dried |
|
| 1 | teaspoon |
sugar
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| 1 | clove |
garlic
minced |
|
| 4 | each |
cloves
whole |
*
|
| 1 | small |
bay leaves
|
*
|
| 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 | slices |
bacon
|
|
| 1 | can |
tomatoes
|
*
|
| 237 | ml |
orange juice
|
|
| 158 | ml |
onions
chopped |
|
| 59 | ml |
parsley leaves
snipped |
|
| 15 | ml |
parsley flakes
dried |
|
| 5 | ml |
sugar
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 1 | clove |
garlic
minced |
|
| 4 | each |
cloves
whole |
*
|
| 1 | small |
bay leaves
|
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 59 | ml |
water
cold |
|
Directions
Sprinkle roast with lemon juice and salt.
In 12 inch 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, at 325 degrees 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.
