Orange Madeira Pot Roast

• 1 can frozen orange juice concentrate, 6 oz
• 1/2 cup orange juice
• 1 tablespoon orange zest
• 1 medium onion, chopped
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground cloves
• 1 1/4 teaspoons ground coriander
• 1/4 teaspoon cumin
• 3 1/2 lbs bottom round steaks or 3 1/2 lbs chuck roast
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 2 tablespoons cornstarch
• 1/4 cup water
• 1/2 cup madeira wine
• 2 oranges, sliced

1. In a medium bowl, combine orange juice concentrate, orange juice, orange peel, onions, salt, pepper, cloves, coriander and cumin.
2. Pour mixture over chuck roast and allow to marinate overnight (at least 6 hours) in the refrigerator.
3. Remove meat from marinade; reserve liquid.
4. Heat oil and butter in a large skillet on high; brown meat on all sides.
5. Transfer meat to the slow cooker/Crock Pot and pour reserved marinade on top.
6. Cover and cook on low for 9 to 11 hours, or until meat is tender.
7. Remove to a warm platter and prepare sauce.
8. Turn slow cooker/Crock Pot to high.
9. Combine cornstarch and water; stir into the sauce mix.
10. Add Madeira and orange slices and continue cooking for 15 minutes.
11. Taste and adjust seasonings.
12. Pour sauce over meat.
13. Serves 6 to 8.

orange juice concentrate, orange juice, orange zest, onion, salt, pepper, ground cloves, ground coriander, cumin, chuck roast, vegetable oil, butter, cornstarch, water, madeira wine, oranges

Taken from www.food.com/recipe/orange-madeira-pot-roast-83852 (may not work)