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Spiced Orange Pot Roast

Everton.Stonehead's picture
Ingredients
  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
Directions

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: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Beef
Interest: 
Gourmet, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
160 Minutes
Ready In: 
0 Minutes

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