MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: ORANGE & SPICE POT ROAST
  Categories: Meats
       Yield: 8 servings
  
       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.Makes 6 to 8 servings.
  
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