Orange and Spice Pot Roast

• 4 pounds beef chuck roast
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 3 slices bacon
• 1 can tomatoes
• 1 cup orange juice
• 23 cup onions chopped
• 1/4 cup parsley leaves snipped
• 1 tablespoon parsley flakes dried
• 1 teaspoon sugar
• 1/2 teaspoon cinnamon ground
• 1 clove garlic minced
• 4 each cloves whole
• 1 small bay leaves
• 2 tablespoons flour, all-purpose
• 1/4 cup water cold

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

chuck roast, lemon juice, salt, bacon, tomatoes, orange juice, onions, parsley, parsley, sugar, cinnamon ground, garlic, bay leaves, flour, water cold

Taken from recipeland.com/recipe/v/orange-spice-pot-roast-42096 (may not work)