Orange and Spice Pot Roast
| Yield: | 6 Servings |
| Categories: | Meats |
| 1 | To 3 1/2 to 4 lb beef chuck pot roast | |
| 2 | tb | Lemon juice |
| 1 | ts | Salt |
| 3 | sl | Bacon |
| 1 | 8 oz can stewed tomatoes | |
| 1 | c | Orange juice |
| 2/3 | c | Chopped onion |
| 1/4 | c | Snipped fresh parsley or 1 Tbsp dried parsley flakes |
| 1 | ts | Sugar |
| 1/2 | ts | Ground cinnamon |
| 1 | Clove garlic, minced | |
| 4 | Whole cloves | |
| 1 | sm | Bay leaf |
| 2 | tb | All-purpose flour |
| 1/4 | c | Cold water |
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