Spiced Pot Roast

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Ingredients

• 1 (4-pound) blade pot roast
• 2 tablespoons lemon juice
• 6 slices bacon, chopped
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups orange juice
• 1 cup chopped tomato
• 1 tablespoon granulated sugar
• 2 teaspoons salt
• 1 teaspoon dried thyme
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 tablespoon each cornstarch and water

Directions

• 1
  Brush beef with lemon juice. Let stand for 5 minutes.
• 2
  Combine bacon, onion and garlic in a Dutch oven. Sauté over medium-high heat, stirring continually, until bacon is crisp, about 4 minutes. Remove with a slotted spoon to a plate.
• 3
  Cook beef in the hot bacon drippings until browned, about 4 to 5 minutes per side.
• 4
  Add bacon mixture, orange juice, tomato, granulated sugar, salt, thyme, nutmeg, black pepper and bay leaf.
• 5
  Cook over low heat, covered, for 13/4 hours. Transfer beef to a serving platter; keep warm. Remove bay leaf from Dutch oven and discard.
• 6
  Combine cornstarch and water in a small bowl and mix well. Add to pan drippings and mix well. Cook mixture, stirring continually, until thickened, about 3 minutes. Serve with the roast.