You are here

Spiced Orange Pot Roast

  Beef chuck pot roast 3 Pound (1 Piece)
  Cooking oil 1 Tablespoon
  Tomato sauce 8 Ounce (1 Can)
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Sugar 2 Tablespoon
  Finely shredded orange peel 1 Tablespoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Pepper 1⁄2 Teaspoon
  Salt 1 Dash
  Oranges 4 , peeled and sectioned

1. Trim fat from meat. In a large pot brown meat on all sides in hot oil. Drain off fat. In a medium mixing bowl combine the tomato sauce, onion, garlic, sugar, orange peel, cinnamon, cloves, pepper, and salt. Stir in 1 of the peeled and sectioned oranges (cover and chill remaining orange sections for later). Pour tomato mixture over roast. Bring to boiling; reduce heat. Simmer, covered, for 2 to 2 1/2 hours or till tender. Transfer meat to a serving platter. Keep meat warm.
2. For gravy, measure juices; skim fat. Bring juices to boiling; reduce heat. Simmer, uncovered, about 5 minutes or till juices are reduced to 1 1/4 cups. Stir in reserved orange sections; heat through.

Recipe Summary

Difficulty Level: 
Main Dish
Gourmet, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
160 Minutes
Ready In: 
190 Minutes

Rate It

Your rating: None
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3103 Calories from Fat 1448

% Daily Value*

Total Fat 161 g248.1%

Saturated Fat 32.9 g164.4%

Trans Fat 0 g

Cholesterol 1200 mg400%

Sodium 672 mg28%

Total Carbohydrates 139 g46.3%

Dietary Fiber 23.6 g94.2%

Sugars 103.5 g

Protein 387 g773.4%

Vitamin A 54.3% Vitamin C 574.8%

Calcium 39% Iron 16.7%

*Based on a 2000 Calorie diet

Spiced Orange Pot Roast Recipe