Orange & spice pot roast
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Orange & spice pot roast
  Orange    Roast    Beef    Spices  
Last updated 6/12/2012 12:45:32 AM. Recipe ID 5381. Report a problem with this recipe.
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      Title: Orange & spice pot roast
 Categories: Beef
      Yield: 8 Servings
 
      4 lb Beef chuck pot roast
      2 tb Lemon juice
      1 ts Salt
      3    Slices bacon
      1 cn (8 oz) stewed tomatoes
      1 c  Orange juice
    2/3 c  Chopped onion
    1/4 c  Snipped fresh parsley OR
      1 tb Dried parsley flakes
      1 ts Sugar
    1/2 ts Ground cinnamon
      1 cl Garlic, minced
      4    Whole cloves
      1 sm Bay leaf
      2 tb All-purpose flour
    1/4 c  Cold water
 
  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,@ 325 degrees 2 to 2 1/2 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.Makes 6 to
        8    servings.
 




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Recipe ID 5381 (Apr 03, 2005)

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