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This recipe for ORANGE N SPICE POT ROAST, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Creevy
Added: Wednesday, November 5, 2008


1-3-1/2-4# beef chuck pot roast
2 T. lemon juice
1 t. salt
3 slices bacon
1-8 oz. can stewed tomatoes
1 c. orange juice
2/3 c. chopped onion
1/4 c. snipped fresh parsley or 1 T. dried parsley flakes
1 t. sugar
1/2 t. ground cinnamon
1 clove garlic, minced
4 whole cloves
1 small bay leaf
2 T. flour
1/4 c. cold water

Sprinkle roast with lemon juice and salt. Cook bacon til crisp. Remove from pan, crumble bacon and set aside. Brown roast in drippings. Drain off fat.

In medium bowl combine bacon, undrained tomatoes, orange juice, onion, parsley, sugar, cinnamon, garlic, cloves, and bay leaf. Pour over roast. Bake covered at 325 for 2 - 3 hours. Transfer roast to serving platter; cover with foil to keep warm.

Remove cloves and bay leaf from pan juice; skim off fat. Stir flour into water; stir into pan juices. Cook and stir til thickened and bubbly. Cook and stir 1 minute more. Pass gravy with meat.




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