BRAZILIAN POT ROAST

3-4 lb. lean beef roast (round or rump is good)
1 tsp. salt
2 Tbs. lemon juice
2 slices bacon
1 clove garlic, minced
2/3 cup chopped onion
1/4 cup chopped parsley
4 whole cloves
1/2 tsp. ground cinnamon
1/2 bay leaf
1 tsp. sugar
1 cup canned diced tomatoes and juice
1 cup orange juice (fresh, if available)

Season meat on all sides with lemon juice and salt. Set aside. Saute bacon until barely crisp in Dutch oven or large covered skillet; remove bacon. Add meat to pan and brown evenly. Combine remaining ingredients and add to beef. Crumble cooked bacon over meat. Bring to a boil; reduce heat; cover and simmer over low heat for about 2 1/ 2 to 3 hours or until fork-tender.

Ruthanna's sounds just wonderful. Here's another pot roast I made recently & really liked since it doesn't make as much:
BAVARIAN POT ROAST (serves 4-6)
2 lbs rump roast
1 tsp butter
6 medium yellow onions, sliced in rings
6 oz bottle of prepared horseradish
1/4 cup white wine
2 tsp flour
1 pressed garlic clove
1 tsp sugar
Salt & pepper

In a large skillet, brown the meat quickly in butter & remove to a platter. Add the onions to the pan & cook over medium heat 5 minutes until clear.
To the onion add the flour, horseradish, garlic, wine, salt, pepper & sugar. Mix thoroughly. Put the meat back in the skillet, cover & reduce heat to low & cook until tender (approximately 1 hour. Serve themeat hot with pan juices on the side.~~Of Tide & Thyme