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Orange Madeira Pot Roast

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, D, P
MineralsNatrium, Silicon, Potassium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 Frozen orange juice concentrate - (6 oz)

  2. 1/2 cup 118ml Orange juice

  3. 1 tablespoon 15ml Grated orange peel

  4. 1 tablespoon 15ml Onion - chopped (medium)

  5. 1 1/2 teaspoons 7 1/2ml Salt

  6. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  7. 1/2 teaspoon 2 1/2ml Ground cloves

  8. 1 1/4 teaspoons 6 1/3ml Ground coriander

  9. 1/4 teaspoon 1 1/3ml Cumin

  10. 3 1/2 lbs 1589g / 56oz Bottom round or chuck roast

  11. 1 tablespoon 15ml Vegetable oil

  12. 1 tablespoon 15ml Butter

  13. 2 tablespoons 30ml Cornstarch

  14. 1/4 cup 59ml Water

  15. 1/2 cup 118ml Madeira wine

  16. 2 Oranges - sliced

Instructions Jump to Ingredients ↑

  1. In a medium bowl, combine orange juice concentrate, orange juice, orange peel, onions, salt, pepper, cloves, coriander and cumin. Pour mixture over chuck roast and allow to marinate overnight (at least 6 hours) in the refrigerator. Remove meat from marinade; reserve liquid.

  2. Heat oil and butter in a large skillet on HIGH; brown meat on all sides. Transfer meat to the crockpot and pour reserved marinade on top. Cover and cook on LOW for 9 to 11 hours, or until meat is tender. Remove to a warm platter and prepare sauce.

  3. Turn crockpot to HIGH. Combine cornstarch and water; stir into the sauce mix. Add Madeira and orange slices and continue cooking for 15 minutes. Taste and adjust seasonings. Pour sauce over meat.

  4. This recipe yields 6 to 8 servings.

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