1 beef chuck pot roast (3.5-4 lbs.) — cut 1 1/2″ thick
2 tablespoons lemon juice
1 teaspoon salt
3 slices bacon
1 can tomatoes (7 1/2 oz.) — cut up
1 cup orange juice
2/3 cup chopped onion
1/4 cup snipped parsley
1 small bay leaf
1 clove garlic — minced
4 whole cloves
1 teaspoon sugar
1/2 teaspoon cinnamon
1/4 cup cold water
2 tablespoons all purpose flour
orange slices — optional
snipped parsley — optional
Trim excess fat from meat. Sprinkle meat with lemon juice and salt.
In a large oven-going skillet cook bacon till crisp. Drain, reserving drippings. Crumble bacon and set aside.
Brown meat on all sides in reserved bacon drippings.
Combine undrained tomatoes, orange juice, chopped onion, parsley, bay leaf, minced garlic, cloves, sugar, cinnamon, and cooked bacon; pour over meat. Cover and bake in 325° oven for 2 to 2 1/2 hours or till meat is tender.
Remove meat and vegetables to a heated platter; keep warm.
Remove bay leaf and discard.
To make gravy, skim fat from pan juices. Blend cold water into flour; stir into pan juices. Cook and stir till thickened and bubbly.
Garnish meat with orange slices and snipped parsley, if desired.
Pass gravy with meat.
Makes 12 to 16 servings.
Lodge Pre-Seasoned Cast-Iron Skillet, 15-inch