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| 1 | To 3 1/2 to 4 lb beef chuck pot roast |
| 2 Esslöffel | lemon juice |
| 1 Teelöffel | salt |
| 3 Scheibe | bacon |
| 9 x ca. 30 g | Can stewed tomatoes |
| 1 Tasse | orange juice |
| 2/3 Tasse | onion chopped |
| 1/4 Tasse | Snipped fresh parsley or 1 Tbsp dried parsley flakes |
| 1 Teelöffel | sugar |
| 1/2 Teelöffel | cinnamon ground |
| 1 | cloves garlic minced |
| 4 | cloves whole |
| 1 klein | Bayleaf |
| 2 Esslöffel | all-purpose flour |
| 1/4 Tasse | water cold |
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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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