Pacific Pot Roast....cooler...58* and sunny

With cooler temps. around the corner this pot roast is perfect to have simmering on the back of the stove or in the crockpot on a dreary day!
Prepare to be amazed at this combination of flavors!
Taste of the Pacific Pot Roast
  
4 lb. Chuck Roast (approx.)
Lemon juice
6 slices Bacon
1 Lg. Onion
3/4 cup fresh or canned (whole) Tomatoes
1 1/2 cup Orange Juice
1 Bay Leaf
1 teaspoon Thyme
1/2 teaspoon Nutmeg

Brush meat all sides with lemon juice. Set aside, fry bacon till done,
remove from pan and cook chopped onion, remove from pan.
In drippings brown meat on all sides. Heat tomatoes and orange juice till hot.Put all in large pan or crockpot with spices. Simmer on stovetop or
woodstove for approximately 3 hours, or in crockpot 2 hours on high
and then 4-6 hours on low. Serve with cooked rice, with some juices
drizzled over the rice.

If you like our recipes every Saturday, remember you can find our first cookbook, Everything Season, to digital download instantly on our Etsy page! For just $5.00
 
28 pages packed with over 30 recipes, tips, quips, and hints plus many photographs of our country life!