Orange & Spice Pot Roast Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
4 lbs: Beef chuck pot roast,
2 tbsp: Lemon juice,
1 tsp: Salt,
3 Slices: bacon,
1 can: , (8 oz) stewed tomatoes
1 cup: Orange juice,
2/3 cup: Chopped onion,
1/4 cup: Snipped fresh parsley OR,
1 tbsp: Dried parsley flakes,
1 tsp: Sugar,
1/2 tsp: Ground cinnamon,
1 centiliter: Garlic, minced
4: Whole cloves,
1 small: Bay leaf,
2 tbsp: All-purpose flour,
1/4 cup: Cold water,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Beef