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BRAZILIAN POT ROAST




Source of Recipe


Ruthanna--CF

3-4 lb. lean beef roast (round or rump is good)
1 tsp. salt
2 Tbs. lemon juice
2 slices bacon
1 clove garlic, minced
2/3 cup chopped onion
1/4 cup chopped parsley
4 whole cloves
1/2 tsp. ground cinnamon
1/2 bay leaf
1 tsp. sugar
1 cup canned diced tomatoes and juice
1 cup orange juice

Season meat on all sides with lemon juice and salt. Set aside. Saute bacon until barely crisp in Dutch oven or large covered skillet; remove bacon. Add meat to pan and brown evenly. Combine remaining ingredients and add to beef. Crumble cooked bacon over meat. Bring to a boil; reduce heat; cover and simmer over low heat for about 2 1/ 2 to 3 hours or until fork-tender.