 |
Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 10 |
|
This is not your traditional pot roast but is a nice change of pace. We tried this for the first time yesterday and was pleased with the spicy flavour. Ingredients:
4 -5 lbs beef chuck roast |
1 tablespoon butter or 1 tablespoon oil |
1/2 cup onion, finely chopped |
1 garlic clove, minced |
1 1/2 cups tomato sauce |
2 1/2 cups orange sections, with juice |
3 tablespoons honey |
1 tablespoon grated orange rind |
1 1/2 teaspoons salt |
1/2 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/4 teaspoon clove |
1 dash pepper |
Directions:
1. Brown meat slowly on both sides in hot butter or oil.
2. Add onion and garlic.
3. Cover and cook 20 minutes.
4. Pour tomato sauce, orange sections, honey and grated rind over meat. Sprinkle with salt, spices and pepper.
5. Cover and cook slowly until meat is tender, about 2 hours longer.
6. Transfer to heated serving platter.
7. Garnish, if desired, with orange slices and wedges, watercress or parsley.
|
|