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orange pot roast

  • 6servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 pounds -(up to)

  2. 5 pounds Beef chuck roast

  3. cup Onion; finely chopped

  4. 1 can (8-oz) tomato sauce

  5. 2 tablespoons Sugar

  6. teaspoon Cinnamon

  7. 1 1/2 teaspoon Salt

  8. 1 dash Pepper

  9. 1 tablespoon Shortening or bacon drippings

  10. 1 Clove garlic; minced

  11. 2 cups Orange sections w/juice

  12. 1 tablespoon Grated orange rind

  13. teaspoon Ground nutmeg

  14. teaspoon Ground cloves

Instructions Jump to Ingredients ↑

  1. Brown meat slowly on both sides in hot shortening. Add onion & garlic; cover & cook 20 minutes. Pour tomato sauce, orange sections, sugar & grated orange rind over meat. Sprinkle with salt, spices & pepper. Cover & cook slowly until meat is tender, about 2 hours longer. Transfer meat to heated serving platter. Serves 6-8.

  2. From the , Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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