Beef Pot Roast
This pot roast recipe is seasoned with orange juice, allspice, and pepper for a savory meal.
Ingredients
- ½ cup Onion Chopped
- 2 Tbsp Water
- 2½ lbs Beef Chuck Roast Boneless
- 2 cups Water Hot
- 1 Beef Buillon Low-sodium, cube
- 1 Tbsp Orange Juice
- ¼ tsp Allspice
- ⅛ tsp Black Pepper
Equipment
- Stovetop
- Mixing Bowl
- Large Skillet
Instructions
- 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.
Notes
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Nutrition
Nutrition Facts
Beef Pot Roast
Amount per Serving
Calories
260
Calories from Fat 144
% Daily Value*
Fat
16
g
25
%
Saturated Fat
7
g
44
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
98
mg
33
%
Sodium
118
mg
5
%
Potassium
491
mg
14
%
Carbohydrates
1
g
0
%
Fiber
0.2
g
1
%
Sugar
1
g
1
%
Protein
27
g
54
%
Vitamin A
23
IU
0
%
Vitamin C
2
mg
2
%
Calcium
29
mg
3
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Allspice, Beef Buillion, Beef Chuck Roast, Black Pepper, Onion, Orange Juice, Water