Company Pot Roast

From The Southern Living Cookbook. The allspice and orange zest gives this an unusual flavor, but I cut WAY back on the orange zest, adding maybe about 1 tsp. Also I used olive oil instead of butter. At serving time, I added cornstarch to the liquid in the pan and made a gravy to serve on the side.

• Ready In: 2 hrs
• Serves: 6-8

Ingredients

• 1⁄2 cup onion, chopped
• 1⁄4 cup butter or 1⁄4 cup margarine, melted
• 1 (3 1/2-4 lb)  chuck roast
• 1  bay leaf
• 2  tablespoons  grated  orange rind
• 1⁄4 teaspoon allspice
• 1⁄8 teaspoon pepper
• 1 (19 1/2ounce) can  consomme, diluted

Directions

1. Saute onion in butter in a large Dutch oven until tender; add meat and brown on both sides.
2. Combine seasonings and consomme. Pour over beef.
3. Cover and simmer, 2 1/2 hours. Remove bay leaf before serving.