Categories: Beef 
      Yield: 8 servings 
  
      4 lb Beef chuck pot roast                1 tb Dried parsley flakes 
      2 tb Lemon juice                         1 ts Sugar 
      1 ts Salt                              1/2 ts Ground cinnamon 
      3    Slices bacon                        1 cl Garlic, minced 
      1 cn (8 oz) stewed tomatoes              4    Whole cloves 
      1 c  Orange juice                        1 sm Bay leaf 
    2/3 c  Chopped onion                       2 tb All-purpose flour 
    1/4 c  Snipped fresh parsley OR          1/4 c  Cold water 
  
  Sprinkle roast with lemon juice and salt.In 12" ovenproof skillet, cook 
  bacon until crisp.Remove from pan;crumble;set aside.Brown roast in 
  drippings.Drain fat. In medium bowl,combine bacon,undrained tomatoes,orange 
  juice,onion, parsley,sugar,cinnamon,garlic,cloves and bay leaf.Pour over 
  roast. Bake,covered,@ 325 degrees 2 to 2 1/2 hours or until roast is 
  tender. Transfer roast to serving platter;cover with foil. Remove cloves 
  and bay leaf from pan juices.Mix flour in water.Add to pan juices.Cook and 
  stir until thickened and bubbly.Cook and stir 1 minute more.Pass gravy with 
  meat.Makes 6 to 8 servings.