Orange Madeira Pot Roast

Serves: 6-8

Ingredients

1 can frozen orange juice concentrate - (6 oz)
1/2 cup orange juice
1 Tablespoon grated orange peel
1 medium onion, chopped
1 1/2 teaspoons salt
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon ground cloves
1 1/4 teaspoons ground coriander
1/4 teaspoon cumin
3 1/2 pounds bottom round or chuck roast
1 Tablespoon vegetable oil
1 Tablespoon butter
2 Tablespoons cornstarch
1/4 cup water
1/2 cup Madeira wine
2 oranges, sliced

Method

  1. 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.
  2. Remove meat from marinade; reserve liquid. Heat oil and butter in a large skillet on high; brown meat on all sides.
  3. 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.
  4. Remove to a warm platter and prepare sauce. Turn crockpot to HIGH.
  5. 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.

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