Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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