Orange And Spice Pot Roast

Ingredients

some garlic
1,800 gr beef chuck pot roast
30 ml lemon juice
3 gr salt
3 slices bacon
240 gr stewed tomatoes
240 ml orange juice
80 gr onion
7 gr snipped parsley
2 gr parsley flakes
4 gr sugar
1 gr cinnamon
1 bay leaf
16 gr all purpose flour
60 ml water

Instructions

Sprinkle roast with lemon juice and salt.In 30 cm 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 2.5 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.