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Orange-Madeira Pot Roast




Source of Recipe


WFD Monday Chat


List of Ingredients




6 ounces frozen orange juice concentrate
1/2 cup orange juice
1 Tbsp grated orange peel
1 medium onion, chopped
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp ground cloves
1 1/4 tsp ground coriander
1/4 tsp cumin
3 1/2 pounds chuck roast, or bottom round
1 Tbsp vegetable oil
1 Tbsp light butter
2 Tbsp cornstarch
1/4 cup water
1/2 cup Madeira
2 oranges, sliced

Recipe



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. Serves 6 to 8.