Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Beef chuck pot roast 1 tb Dried parsley flakes
2 tb Lemon juice 1 ts Sugar
1 ts Salt 1/2 ts Ground cinnamon
3 Slices bacon 1 cl Garlic, minced
1 cn (8 oz) stewed tomatoes 4 Whole cloves
1 c Orange juice 1 sm Bay leaf
2/3 c Chopped onion 2 tb All-purpose flour
1/4 c Snipped fresh parsley OR 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.

Browse by categories