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Citrus Beef Pot Roast

5 pounds Beef Rump Roast
2 tablespoons cooking fat
2 teaspoons salt
1/4 teaspoon pepper
1/4 cup water
1 tablespoon brown sugar
1 teaspoon cocoa
1/4 teaspoon mace
1/4 teaspoon cinnamon
2 tablespoons thawed frozen orange juice concentrate
2 slices lemons
2 medium oranges, sliced
1/4 cup thawed orange juice concentrate
1/4 cup water

Brown meat in cooking fat in large frying pan or Dutch oven. Pour off drippings. Season meat with salt and pepper, add 1/4 cup water, cover tightly and cook slowly 2 hours. Combine sugar, cocoa, mace, cinnamon and 2 tablespoons orange juice concentrate and add to meat; add lemon slices. Cover tightly and continue cooking, covered, 1 to 1 1/2 hours or until meat is tender.

Remove lemon slices and discard. Add sliced oranges and continue cooking 5 to 10 minutes or until heated through. Remove meat and orange slices to warm platter. Blend 1/4 cup orange juice concentrate, 1/4 cup water and flour; add to cooking liquid and cook, stirring constantly to thicken for gravy.

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