Instructions: In a medium bowl, combine orange juice concentrate, orange juice, orange peel, onions, salt, pepper, cloves, coriander and cumin. Pour mixture over chuck roast and allow to marinate overnight (at least 6 hours) in the refrigerator. Remove meat from marinade; reserve liquid.

Heat oil and butter in a large skillet on HIGH; brown meat on all sides. Transfer meat to the crockpot and pour reserved marinade on top. Cover and cook on LOW for 9 to 11 hours, or until meat is tender. Remove to a warm platter and prepare sauce.

Turn crockpot to HIGH. Combine cornstarch and water; stir into the sauce mix. Add Madeira and orange slices and continue cooking for 15 minutes. Taste and adjust seasonings. Pour sauce over meat.

This recipe yields 6 to 8 servings.

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