| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat, Microwave |
1 |
Servings |
INGREDIENTS
| 1 |
cn |
Frozen orange juice concentrate, (6 Oz) thawed |
| 2 |
|
Onions; coarsely chopped |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/2 |
ts |
Ground clove |
| 1 |
ts |
Ground coriander |
| 1/4 |
ts |
Ground cumin |
| 1 |
ts |
Sugar |
|
|
Grated peel and juice of one med. orange |
| 4 |
lb |
Pot roast |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Water |
INSTRUCTIONS
In a blender, blend together juice concentrate, onions, salt, pepper,
clove, coriander, cumin, sugar and orange peel and juice. Place pot roast
in large bowl and pour mixture over. Refrigerate for at least four hours,
occasionally turning roast over Scrape marinade from meat and reserve.
Pierce meat deeply on all sides. Place meat in a 3 quart casserole. Pour
reserved marinade over roast, lifting meat so part of marinade is on the
bottom. Cover. Microwave at high (100%) 5 minutes. Turn roast over. Cover.
Microwave at medium (50%) until meat is fork tender, 40 to 45 minutes.
Remove roast. Cover lightly with foil to keep warm. Blend cornstarch and
water. Add to sauce. Microwave at high (100%) until sauce thickens, 3 to 4
minutes, stirring after half the cooking time. Serve separately. Makes 6
servings.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 212 by "Diane Geary"
<diane@keyway.net> on Nov 7, 1997
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