Orange & Spice Pot Roast

      4 lb Beef chuck pot roast
      2 tb Lemon juice
      1 ts Salt
      3    Slices bacon
      1 cn (8 oz) stewed tomatoes
      1 c  Orange juice
    2/3 c  Chopped onion
    1/4 c  Snipped fresh parsley OR
      1 tb [Dried parsley] flakes
      1 ts Sugar
    1/2 ts Ground cinnamon
      1 cl Garlic, minced
      4    Whole cloves
      1 sm Bay leaf
      2 tb All-purpose flour
    1/4 c  Cold water

Sprinkle roast with lemon juice and salt.In 12" ovenproof skillet, cook bacon until crisp.Remove from pan;crumble;set aside.Brown roast in drippings.Drain fat. In medium bowl,combine bacon,undrained tomatoes,orange juice,onion, parsley,sugar,cinnamon,garlic,cloves and bay leaf.Pour over roast. Bake,covered,@ 325 degrees 2 to 2 1/2 hours or until roast is tender. Transfer roast to serving platter;cover with foil. Remove cloves and bay leaf from pan juices.Mix flour in water.Add to pan juices.Cook and stir until thickened and bubbly.Cook and stir 1 minute more.Pass gravy with meat.


Yield: 8 Servings