Recipe - Orange Pot Roast

4 pound (up to)
5 pound Beef chuck roast
One half cup Onion; finely chopped
1 cn (8oz) tomato sauce
2 tablespoon Sugar
One half teaspoon Cinnamon
1 One half teaspoon Salt
1 ds Pepper
1 tablespoon Shortening or bacon
drippings
1 Clove garlic; minced
2 cup Orange sections w/juice
1 tablespoon Grated orange rind
One half teaspoon Ground nutmeg
One fourth teaspoon Ground cloves

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 68.

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.