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ORANGE MARINATED POT ROAST Recipe

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This recipe for ORANGE MARINATED POT ROAST is from MOM'S COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3 lb beef chuck arm or blade pot roast
1 tsp shredded orange peel
1/2 C orange juice
1/4 C orange liqueur
1/4 C cooking oil
1/4 C sliced onion
2 tsp. basil, crushed
1 1/2 tsp. salt
1 tsp. Worcestershire sauce
3 or 4 medium potatoes, peeled and quartered
1 T cornstarch
1 T cold water
Directions:
Directions:
Place meat in plastic bag inside shallow bowl. Combine orange peel, juice, liqueur, oil, onion, basil, salt and Worcestershire sauce. Pour in bag and seal. Squeeze bag to distribute marinade and turn several times while chilling for several hours, or marinade roast overnight. Brown meat in 1 tablespoon cooking oil, in pan or Dutch oven. Add marinade and bake, covered, in a 325 º oven for 2 1/2 hours. Add quartered potatoes last 30 minutes. Place meat and potatoes on warm platter. Pour juices from pan into measuring cup, skim off excess fat. Add water, if necessary, to make 1 cup liquid. In saucepan blend the cornstarch and water; add the reserve liquid. Cook and stir till bubbly. Season with salt and pepper and serve with sliced meat.

Makes 6-8 servings
Number Of Servings:
Number Of Servings:
6-8 Servings

 

 

 

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