| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
6 |
Servings |
INGREDIENTS
| 1 |
|
To 3 1/2 to 4 lb beef chuck pot roast |
| 2 |
tb |
Lemon juice |
| 1 |
ts |
Salt |
| 3 |
sl |
Bacon |
| 1 |
|
8 oz can stewed tomatoes |
| 1 |
c |
Orange juice |
| 2/3 |
c |
Chopped onion |
| 1/4 |
c |
Snipped fresh parsley or 1 Tbsp dried parsley flakes |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Ground cinnamon |
| 1 |
|
Clove garlic, minced |
| 4 |
|
Whole cloves |
| 1 |
sm |
Bay leaf |
| 2 |
tb |
All-purpose flour |
| 1/4 |
c |
Cold water |
INSTRUCTIONS
Source: MAINBEEF.ZIP
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“If God were an impersonal force we’d be superior to our Maker”