Orange Madeira Pot Roast - cooking recipe

Ingredients
    1 can frozen orange juice concentrate, 6 oz
    1/2 cup orange juice
    1 tablespoon orange zest
    1 medium onion, chopped
    1 1/2 teaspoons salt
    1/2 teaspoon pepper
    1/2 teaspoon ground cloves
    1 1/4 teaspoons ground coriander
    1/4 teaspoon cumin
    3 1/2 lbs bottom round steaks or 3 1/2 lbs chuck roast
    1 tablespoon vegetable oil
    1 tablespoon butter
    2 tablespoons cornstarch
    1/4 cup water
    1/2 cup madeira wine
    2 oranges, sliced
Preparation
    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 slow cooker/Crock Pot 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 slow cooker/Crock Pot 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.

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