Orange & Spice Pot Roast

This Orange and Spice Pot Roast transforms a humble chuck roast into a tender, flavorful centerpiece. The meat is slow-baked in a rich sauce combining tangy orange juice, stewed tomatoes, and aromatic spices like cinnamon and cloves. Crispy bacon adds a savory depth, while the orange provides a bright, refreshing contrast to the rich beef. The result is a succulent roast with a thick, glossy gravy that is perfect for spooning over mashed potatoes or rice. It&# 226;ÂÂs an ideal dish for cozy weeknight dinners or special family gatherings, offering a comforting yet unique twist on traditional pot roast.

Cooking Method: Baking, Roasting

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 41.7

Description

This Orange and Spice Pot Roast transforms a humble chuck roast into a tender, flavorful centerpiece. The meat is slow-baked in a rich sauce combining tangy orange juice, stewed tomatoes, and aromatic spices like cinnamon and cloves. Crispy bacon adds a savory depth, while the orange provides a bright, refreshing contrast to the rich beef. The result is a succulent roast with a thick, glossy gravy that is perfect for spooning over mashed potatoes or rice. It&# 226;ÂÂs an ideal dish for cozy weeknight dinners or special family gatherings, offering a comforting yet unique twist on traditional pot roast.

Ingredients

1 To /2 to 4 lb beef chuck

Directions

1
Sprinkle the roast with lemon juice and salt.
2
In a 12-inch ovenproof skillet, cook bacon until crisp.
3
Remove bacon from the pan, crumble it, and set aside.
4
Brown the roast in the bacon drippings on all sides.
5
Drain excess fat from the skillet.
6
In a medium bowl, combine the crumbled bacon, undrained stewed tomatoes, orange juice, chopped onion, parsley, sugar, cinnamon, minced garlic, whole cloves, and bay leaf.
7
Pour the mixture over the roast in the skillet.
8
Cover the skillet and bake at 325ÃÂ°F (163ÃÂ°C) for 2 to 2.5 hours, or until the roast is tender.
9
Transfer the roast to a serving platter and cover with foil to keep warm.
10
Remove the whole cloves and bay leaf from the pan juices.
11
Mix all-purpose flour with cold water in a small bowl until smooth.
12
Add the flour mixture to the pan juices.
13
Cook over medium heat, stirring constantly, until the gravy is thickened and bubbly.
14
Continue to cook and stir for 1 minute more.
15
Serve the gravy alongside the sliced roast.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 41.7kcal

% Daily Value *
Total Fat 2.5g4%
Saturated Fat 1.0g5%
Cholesterol 13.0mg5%
Sodium 12.0mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 4.3g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, sear the beef on all sides before adding the sauce to develop a deeper flavor.

If the gravy is too thin after thickening, simmer uncovered for a few additional minutes. If too thick, add a splash of water or broth.

This dish can be made ahead. The flavors often improve the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven.

Fresh parsley is preferred for brightness, but dried parsley flakes work as a convenient substitute.

Keywords: beef, chuck roast, orange, pot roast, bacon, cinnamon, cloves, tomatoes, gravy, dinner, comfort food, slow cooked, spices, main course, family meal, tender beef, citrus roast

Read it online: https://www.chefs-mate.com/recipe/orange-spice-pot-roast-2/