MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: ORANGE AND SPICE POT ROAST
 Categories: Meats
      Yield: 6 servings
 
      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
 
  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 1/2 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.
 
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