Orange and Spice Pot Roast

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.