4 lbs. lean pot roast, chuck
1 tsp. salt
2 tbsp. lemon juice
3 slices bacon
1 clove minced garlic
2/3 c. minced onion
1/4 c. chopped parsley
4 whole cloves
1/2 tsp. cinnamon
1 bay leaf
1 c. canned tomatoes
1 tbsp. sugar
1 c. orange juice

Season meat with salt and lemon juice. Cook bacon until crisp; remove from pan. Add meat to bacon drippings, cloves, cinnamon, bay leaf, tomatoes and sugar. Add to beef, crumble bacon over beef. Bring to a boil, reduce heat and cover. Simmer 10 minutes. Add orange juice, simmer covered about three hours or until tender. Serves 6 to 8. Very good.