Orange Madeira Pot Roast

Recipe Ingredients

1		Frozen orange juice concentrate - (6 oz)
1/2 cup	118ml	Orange juice
1 tablespoon	15ml	Grated orange peel
1 tablespoon	15ml	Onion - chopped (medium)
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Ground cloves
1 1/4 teaspoons	6.3ml	Ground coriander
1/4 teaspoon	1.3ml	Cumin
3 1/2 lbs	1589g / 56oz	Bottom round or chuck roast
1 tablespoon	15ml	Vegetable oil
1 tablespoon	15ml	Butter
2 tablespoons	30ml	Cornstarch
1/4 cup	59ml	Water
1/2 cup	118ml	Madeira wine
2		Oranges - sliced

Recipe Instructions

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.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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