4 lb Beef chuck pot roast

      2 tb Lemon juice

      1 ts Salt

      3    Slices bacon

      1 cn (8 oz) stewed tomatoes

      1 c  Orange juice

    2/3 c  Chopped onion

    1/4 c  Snipped fresh parsley OR

      1 tb Dried parsley flakes

      1 ts Sugar

    1/2 ts Ground cinnamon

      1 cl Garlic, minced

      4    Whole cloves

      1 sm Bay leaf

      2 tb All-purpose flour

    1/4 c  Cold water

  Sprinkle roast with lemon juice and salt.In 12" ovenproof skillet, cook
  bacon until crisp.Remove from pan;crumble;set aside.Brown roast in
  drippings.Drain fat. In medium bowl,combine bacon,undrained tomatoes,orange
  juice,onion, parsley,sugar,cinnamon,garlic,cloves and bay leaf.Pour over
  roast. Bake,covered,@ 325 degrees 2 to 2 1/2 hours or until roast is
  tender. Transfer roast to serving platter;cover with foil. Remove cloves
  and bay leaf from pan juices.Mix flour in water.Add to pan juices.Cook and
  stir until thickened and bubbly.Cook and stir 1 minute more.Pass gravy with
  meat.Makes 6 to 8 servings.