* Exported from BigOven *

Orange Madeira Pot Roast

Recipe By :Southern U.S. Cuisine (crockpot collection) at htt
Serving Size :6
Cuisine :
Main Ingred. :
Categories :Main Dish Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1 can frozen orange juice concentrate - (6 oz)
1/2 cup orange juice
1 tablespoon grated orange peel
1 medium onion --chopped
1 1/2 teaspoons salt
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon ground cloves
1 1/4 teaspoons ground coriander
1/4 teaspoon cumin
3 1/2 pounds bottom round or chuck roast
1 tablespoon vegetable oil
1 tablespoon butter
2 tablespoon cornstarch
1/4 cup water
1/2 cup Madeira wine
2 oranges --sliced

In a medium bowl, combine orange juice concentrate, orange juice, orange
peel, onions, salt, pepper, cloves, coriander and cumin. Pour mixture
over chuck roast and allow to marinate overnight (at least 6 hours) in
the refrigerator. Remove meat from marinade; reserve liquid.

Heat oil and butter in a large skillet on HIGH; brown meat on all sides.
Transfer meat to the crockpot and pour reserved marinade on top.
Cover and cook on LOW for 9 to 11 hours, or until meat is tender.
Remove to a warm platter and prepare sauce.

Turn crockpot to HIGH. Combine cornstarch and water; stir into the
sauce mix. Add Madeira and orange slices and continue cooking for 15
minutes. Taste and adjust seasonings. Pour sauce over meat.

This recipe yields 6 to 8 servings.

Formatted for MC5 08-12-2000 by Joe Comiskey -


** This recipe can be pasted directly into BigOven for Windows. **
** Easy Windows recipe software. Try it free at www.bigoven.com. **