| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 6 | Servings | |
INGREDIENTS
| 4 | lb | -(up to) |
| 5 | lb | Beef chuck roast |
| 1/2 | c | Onion; finely chopped |
| 1 | cn | (8-oz) tomato sauce |
| 2 | tb | Sugar |
| 1/2 | ts | Cinnamon |
| 1 1/2 | ts | Salt |
| 1 | ds | Pepper |
| 1 | tb | Shortening or bacon drippings |
| 1 | Clove garlic; minced | |
| 2 | c | Orange sections w/juice |
| 1 | tb | Grated orange rind |
| 1/2 | ts | Ground nutmeg |
| 1/4 | ts | Ground cloves |
INSTRUCTIONS
Brown meat slowly on both sides in hot shortening. Add onion & garlic; cover & cook 20 minutes. Pour tomato sauce, orange sections, sugar & grated orange rind over meat. Sprinkle with salt, spices & pepper. Cover & cook slowly until meat is tender, about 2 hours longer. Transfer meat to heated serving platter. Serves 6-8. From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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