Beef Pot Roast

This pot roast recipe is seasoned with orange juice, allspice, and pepper for a savory meal.

Yield

8 servings

Serving size

1/8 of recipe

Rating

3.34 of 5 (117 ratings)

Food groups

• Protein Foods: 3 ounces

Ingredients

• 1 low-sodium beef bouillon cube
• 2 cups hot water
• 1/16 cup orange juice (1 tablespoon)
• 1/4 teaspoon allspice
• 1/8 teaspoon black pepper
• 1/2 cup onion, chopped
• 2 tablespoons water
• 2 1/2 pounds boneless lean beef chuck roast

Directions

1. Wash hands with soap and water.
2. In a small bowl, put the bouillon cube in 2 cups hot water.
3. Stir it until the bouillon cube dissolves.
4. This will make 2 cups of beef broth.
5. In a medium bowl, stir together the broth, orange juice, allspice, and pepper.
6. Peel and chop the onion, to make 1/2 cup chopped onion.
7. Put 2 tablespoons water in the skillet.
8. Heat on medium.
9. Put the onion in the skillet.
10. Simmer it until tender.
11. Add the roast to the skillet.
12. Brown it on all sides.
13. Pour the broth mix over the meat in the skillet.
14. Cover and simmer for 2 hours.

Nutrition per serving

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Source

Recipe by: Pennsylvania Nutrition Education Network

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/beef-pot-roast. Federal works are public domain in the United States.