Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      Ounces        frozen orange juice concentrate -- thawed
   2      whole         onions coarsely chopped
   1 1/2  teaspoons     salt
     1/2  teaspoon      pepper
     1/2  teaspoon      ground clove
   1      teaspoon      ground coriander
     1/4  teaspoon      ground cumin
   1      teaspoon      sugar
                        grated peel and juice of one orange
   4      pounds        pot roast
   1      tablespoon    cornstarch
   2      tablespoons   water

Preparation:

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.