3 1/2 to 4 lb. beef chuck pot roast
2 tbsp. lemon juice
1 tsp. salt
3 slices bacon
8 oz. can stewed tomatoes
1 c. orange juice
2/3 chopped onion
1/4 c. snipped fresh parsley or 1 tbsp. dried parsley
1 tsp. sugar
1/2 tsp. cinnamon
1 clove garlic, minced
4 whole cloves
1 sm. bay leaf
2 tbsp. flour
1/4 c. cold water

Sprinkle roast with lemon juice and salt. Cook bacon until crisp. Remove from pan; crumble bacon and set aside. Brown roast in bacon drippings; drain off fat. In medium bowl, combine bacon, undrained tomatoes, orange juice, onion, parsley, sugar, cinnamon, garlic, cloves and bay leaf. Pour over roast. Bake covered in 325 degree oven for 2 to 2 1/2 hours or until tender. Transfer to serving platter; cover with foil to keep warm. Remove cloves and bay leaf from drippings. Skim off fat. Stir in flour and water and cook until bubbly for sauce.