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|
|Finely shredded orange peel||1 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|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.