INGREDIENTS
1 4 pound pot roast
Salt and pepper, to taste
3 tablespoons vegetable oil
2 celery stalks, diced
2 cups diced onion
1 Hale orange, thinly sliced
1 ½ cups beef broth
2 cloves of garlic, minced
½ teaspoon dried leaf thyme
½ teaspoon ground coriander
½ teaspoon ground cinnamon]
1/8 teaspoon ground cloves
2 cups Hale orange juice
PREPARATION
Sprinkle meat with salt and pepper. Heat oil in dutch oven or heavy kettle. Brown meat on all sides, remove from pan and set aside. Sauté celery and onions in pan until golden; return meat to pan. Add broth, orange juice, garlic, thyme, coriander, cinnamon, and cloves. Cover and simmer on top of stove, or cook in a 350 degree oven 2 ½ to 3 hours until meat is tender, turning meat occasionally during cooking. Remove meat from broth and slice into ¼ inch slices. Arrange on shallow platter and garnish with orange slices. Skim fat from broth and strain over meat.
YIELD: 6 servings.