Recipe - Orange And Spice Pot Roast

1 To 3 One half to 4 pound beef chuck
pot roast
2 tablespoon Lemon juice
1 teaspoon Salt
3 sl Bacon
1 8 ounce can stewed tomatoes
1 cup Orange juice
2/3 cup Chopped onion
One fourth cup Snipped fresh parsley or 1
Tbsp dried parsley flakes
1 teaspoon Sugar
One half teaspoon Ground cinnamon
1 Clove garlic, minced
4 Whole cloves
1 small Bay leaf
2 tablespoon Allpurpose flour
One fourth cup Cold water

Source: MAINBEEF.ZIP

Sprinkle roast with lemon juice and salt. In 12" ovenproof skillet, cook
bacon until crisp. Remove from pan; crumble; set aside. Brown roast in
drippings. Drain fat. In medium bowl, combine bacon, undrained tomatoes,
orange juice, onion, parsley, sugar, cinnamon, garlic, cloves and bay leaf.
Pour over roast. Bake, covered, @ 325 degrees 2 to 2 One half hours or until
roast is tender. Transfer roast to serving platter; cover with foil. Remove
cloves and bay leaf from pan juices. Mix flour in water. Add to pan juices.
Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Pass
gravy with meat. Makes 6 to 8 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini