Beef Pot Roast
This pot roast recipe is seasoned with orange juice, allspice, and pepper for a savory meal.
- 1/2 cup onion (chopped)
- 2 tablespoons water
- 2 1/2 pounds beef chuck roast (boneless)
- 2 cups water (hot)
- 1 beef bouillon, low-sodium (cube)
- 1/16 cup orange juice (1 tablespoon)
- 1/4 teaspoon allspice
- 1/8 teaspoon black pepper
- Wash hands with soap and water.
- In a small bowl, put the bouillon cube in 2 cups hot water. Stir it until the bouillon cube dissolves. This will make 2 cups of beef broth.
- In a medium bowl, stir together the broth, orange juice, allspice, and pepper.
- Peel and chop the onion, to make 1/2 cup chopped onion.
- Put 2 tablespoons water in the skillet. Heat on medium.
- Put the onion in the skillet. Simmer it until tender.
- Add the roast to the skillet. Brown it on all sides.
- Pour the broth mix over the meat in the skillet.
- Cover and simmer for 2 hours.
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Pennsylvania Nutrition Education Network