In a blender, blend together juice concentrate, onions, salt, pepper, clove, coriander, cumin, sugar and orange peel and juice. Place pot roast in large bowl and pour mixture over. Refrigerate for at least four hours, occasionally turning roast over Scrape marinade from meat and reserve. Pierce meat deeply on all sides. Place meat in a 3 quart casserole. Pour reserved marinade over roast, lifting meat so part of marinade is on the bottom. Cover. Microwave at high (100%) 5 minutes. Turn roast over. Cover. Microwave at medium (50%) until meat is fork tender, 40 to 45 minutes. Remove roast. Cover lightly with foil to keep warm. Blend cornstarch and water. Add to sauce. Microwave at high (100%) until sauce thickens, 3 to 4 minutes, stirring after half the cooking time. Serve separately. Makes 6 servings. Recipe by: firstname.lastname@example.org Posted to recipelu-digest Volume 01 Number 212 by "Diane Geary"
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|Serving Size: 1 Serving (1859g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2946 (65%)|
|Amt Per Serving||% DV|
|Total Fat 327.3g||436 %|
|Saturated Fat 131.8g||659 %|
|Monounsaturated Fat 140.2g|
|Polyunsanturated Fat 12.7g|
|Cholesterol 1197.5mg||368 %|
|Sodium 1134.9mg||39 %|
|Potassium 5435.3mg||143 %|
|Total Carbohydrate 24.4g||7 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 20.6g|
|Protein 350.4g||501 %|
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Calories per serving: 4528
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