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Orange & Spice Pot Roast

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Recipe

 

Yield

12 servings

Prep

10 min

Cook

2 hrs

Ready

2 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 slices bacon
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1 can tomatoes
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1 cup orange juice
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cup onions
chopped
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¼ cup parsley leaves
snipped
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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 small bay leaves
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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 slices bacon
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1 can tomatoes
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237 ml orange juice
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158 ml onions
chopped
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59 ml parsley leaves
snipped
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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 small bay leaves
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3E+1 ml all-purpose flour
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59 ml water
cold
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 194g (6.8 oz)
Amount per Serving
Calories 48855% from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 12g 59%
Trans Fat 0g
Cholesterol 122mg 41%
Sodium 320mg 13%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 94g
Vitamin A 3% Vitamin C 18%
Calcium 4% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
 

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