Directions:
- 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.
- 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.
- 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 to 8.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 739.48 Kcal (3096 kJ) | ||
| Calories from fat | 276.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.67g | 47% | |
|---|---|---|---|
| Cholesterol | 259.05mg | 86% | |
| Sodium | 695.45mg | 29% | |
| Potassium | 1049.19mg | 22% | |
| Total Carbs | 22.63g | 8% | |
| Sugars | 16.82g | 67% | |
| Dietary Fiber | 1.73g | 7% | |
| Protein | 88.8g | 178% | |
| Vitamin C | 76mg | 127% | |
| Iron | 8.1mg | 45% | |
| Calcium | 58.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 186.91 Kcal (783 kJ) | ||
| Calories from fat | 69.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.75g | 47% | |
|---|---|---|---|
| Cholesterol | 65.48mg | 86% | |
| Sodium | 175.78mg | 29% | |
| Potassium | 265.19mg | 22% | |
| Total Carbs | 5.72g | 8% | |
| Sugars | 4.25g | 67% | |
| Dietary Fiber | 0.44g | 7% | |
| Protein | 22.44g | 178% | |
| Vitamin C | 19.2mg | 127% | |
| Iron | 2mg | 45% | |
| Calcium | 14.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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