Pot Roast
1 cup chopped onion
1/2 cup orange juice
1 tablespoon orange peel
1/3 cup frozen orange juice concentrate, thawed
1/3 cup water
1 teaspoon salt
1 teaspoon sugar
1 teaspoon ground coriander
1/2 teaspoon pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
1 - 3 1/2 pound beef chuck roast
1 tablespoon cooking oil
1 tablespoon butter
1/4 cup water
2 tablespoons corn starch
1/4 cup Maderia
Combine onion, orange peel, orange juice, orange juice concentrate, 1/3 cup water, salt, sugar, coriander, pepper, cloves and cumin in a blender or food processor. Cover and blend until nearly smooth.
Trim fat from the meat. Put the meat in a shallow baking dish and pour the mixture over it. Cover and marinate in the refrigerator for 4 to 6 hours, turning the meat occasionally to distribute the marinade evenly.
Drain the meat, reserving marinade.
In a Dutch oven, heat the oil and butter on medium heat. Add the meat and brown well on all sides. Drain off excess fat and discard.
Pour the marinade over the meat and bring to a boil. Reduce the heat, cover and simmer for 2 to 2 1/2 hours or until the meat is tender. Take the pot roast out but keep warm in a dish.
Stir together the 1/4 cup water and the cornstarch, and stir the mixture into the cooking liquid. Add the Maderia. Cook, stirring constantly until the sauce is thickened. Cook for a couple minutes more and serve the sauce over the meat.
