Orange Madeira Pot Roast



1 can frozen orange juice concentrate, 6 oz
1/2 cup orange juice
1 tablespoon orange zest
1 medium onion, chopped
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon ground cloves
1 1/4 teaspoons ground coriander
1/4 teaspoon cumin
3 1/2 lbs bottom round steaks or chuck roast
1 tablespoon vegetable oil
1 tablespoon butter
2 tablespoons cornstarch
1/4 cup water
1/2 cup madeira wine
2 oranges, sliced

1. In a medium bowl, combine orange juice concentrate, orange juice, orange peel, onions, salt, pepper, cloves, coriander and cumin. Pour mixture over chuck roast and allow to marinate overnight (at least 6 hours) in the refrigerator.
2. Remove meat from marinade; reserve liquid. Heat oil and butter in a large skillet on high; brown meat on all sides. Transfer meat to the slow cooker/Crock Pot and pour reserved marinade on top. Cover and cook on low for 9 to 11 hours, or until meat is tender.
3. Remove to a warm platter and prepare sauce. Turn slow cooker/Crock Pot to high. Combine cornstarch and water; stir into the sauce mix. Add Madeira and orange slices and continue cooking for 15 minutes. Taste and adjust seasonings. Pour sauce over meat.

serves 6-8

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