1. Combine garlic powder, mustard, marjoram and salt; rub over roast.

2. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325°F for 1½ hours.

3. Remove from the oven; drain.

4. Combine orange juice, brown sugar, cinnamon, and orange peel; pour half over roast.

5. Bake 30 minutes longer or until a meat thermometer reads 160°, basting occasionally with remaining juice mixture.

6. Remove roast to a serving platter and cover to keep warm.

7. Stir drippings in pan to loosen brown bits; pour into a measuring cup.

8. Skim off fat; reserve 2 Tablespoons drippings.

9. Add enough cold water to remaining drippings to measure 2 cups; set aside.

10. Place flour in a saucepan; stir in the 2 Tablespoons of reserved drippings until blended.

11. Gradually stir in remaining reserved liquid until smooth.

12. Add salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.

13. Reduce heat; add chopped orange pieces. Serve gravy with the roast.