Savory Pot Roast
|Chuck roast||4 Pound|
|Lemon juice||2 Tablespoon|
|Garlic powder||1 Teaspoon|
|Onion||2⁄3 Cup (10.67 tbs), chopped|
|Parsley||1⁄4 Cup (4 tbs), chopped|
|Tomato sauce||1 Cup (16 tbs)|
|Orange juice||1 Cup (16 tbs)|
Rub the roast with salt and lemon juice.
Place the bacon in a heavy skillet over medium heat; cook until crisp.
Remove bacon from skillet.
Add the beef to the bacon drippings in the skillet; brown on all sides.
Combine the garlic powder, onion, parsley cloves, cinnamon, bay leaf, tomato sauce, orange juice and sugar in a bowl and mix well.
Pour the tomato sauce mixture over the beef.
Crumble the bacon over the beef.
Bring to a boil; reduce heat and simmer, covered, for about 3 hours or until tender, adding water to keep moist if necessary.