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

Sprinkle roast with lemon juice and salt. In a 12 inch ovenproof skillet cook bacon until crisp. Remove from pan; crumble bacon until crisp. Remove from pan; crumble bacon and set aside. Brown roast in drippings. Drain off fat.

In a medium bowl combine bacon, undrained tomatoes, orange juice, onion, parsley, sugar, cinnamon, garlic, cloves and bay leaf. Pour over roast. Bake, covered, in a 325 degree oven for 2-2 1/2 hours or until roast is tender. Transfer roast to serving platter; cover with foil to keep meat warm.

Remove cloves and bay leaf from pan juices; skim off fat. Stir flour into water; stir into pan juices. Cook and stir water; stir into pan juices. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Pass gravy with meat. Makes 6-8 servings.