Pot Roast Pacifica Recipe


Preparation Time30 MinCooking Time3 Hr 0 Min
Ready In3 Hr 30 MinDifficulty LevelMedium
Health IndexAverageServings6
MethodMain Ingredient
Interest Group


 Chuck beef roast4 Pound (1 blade)
 Lemon juice2 Tablespoon
 Bacon slices6 , diced
 Onion1 , finely chopped
 Garlic1 Clove (5 gm), minced
 Orange juice1 1⁄2 Cup (24 tbs)
 Tomato1 Cup (16 tbs), peeled and diced
 Sugar1 Tablespoon
 Salt3 Teaspoon
 Thyme leaf1 Teaspoon, crumbled
 Ground nutmeg1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Bay leaf1
 Corn starch3 Tablespoon
 Water1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

Calories 783 Calories from Fat 363

% Daily Value*

Total Fat 40 g62%

Saturated Fat 13 g65.1%

Trans Fat 0 g

Cholesterol 177.1 mg

Sodium 1212.7 mg50.5%

Total Carbohydrates 20 g6.8%

Dietary Fiber 1.3 g5%

Sugars 9.8 g

Protein 80 g159.1%

Vitamin A 8.8% Vitamin C 67.8%

Calcium 4.5% Iron 49.6%

*Based on a 2000 Calorie diet


1) Rub the lemon juice all over the beef and allow to rest for 5 minutes
2) Into a skillet, saute the onion, garlic and bacon till crisp
3) Remove and set aside
4) Into the bacon drippings, fry the beef on a medium flame
5) Add in the orange juice, tomato, salt and pepper
6) Cover and simmer for about 3 hours till the meat is tender
7) Remove the meat onto a platter and keep aside warm
8) Into a measuring cup, pour the liquid to about 4 cups
9) Allow to rest for a minute till the fat rises to the top
10) Skim off the fat from the top and remove the bay leaf
11) Return the liquid into a pan and simmer to a gentle boil
12) Add in the corn starch and water and cook till it thickens

13) Carve the meat into 1/4 inch slices and serve with the gravy