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Golden Beef Pot Roast

Chef.at.Home's picture
Ingredients
  Beef chuck pot roast 3 1⁄2 Pound (1 Beef Chuck Pot Roast, 3 To 3.5 Pound)
  All purpose flour 3 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cooking oil 2 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Celery seed 1⁄4 Teaspoon
  Dried oregano 1⁄4 Teaspoon, crushed
  Water 1⁄2 Cup (8 tbs)
  Frozen orange juice concentrate 1⁄4 Cup (4 tbs), thawed
  Sweet potatoes 1 1⁄2 Pound, peeled and halved (4 Medium Sized)
  Onions 2 Medium, quartered
  Cold water 1⁄4 Cup (4 tbs)
  All purpose flour 2 Tablespoon
  Salt To Taste
  Pepper To Taste
  Parsley sprigs 1
Directions

Trim excess fat from meat.
Combine 3 tablespoons flour, 1 teaspoon salt, and 1/4 teaspoon pepper; coat meat with flour mixture.
In Dutch oven brown meat slowly on all sides in hot oil; drain off excess fat.
Add 1/4 cup water, celery seed, and oregano.
Cover tightly; simmer 1 1/2 hours.
Combine 1/2 cup water and orange juice concentrate; pour over meat.
Add potatoes and onions, pushing vegetables down into liquid.
Cover; simmer till meat and vegetables are tender, about 1 hour longer.
Transfer meat and vegetables to platter; keep warm.
Pour pan juices into measuring cup; skim off fat.
Add enough water to juices to equal 1 1/4 cups.
Blend 1/4 cup cold water with 2 tablespoons flour; stir into juices.
Cook and stir till thickened and bubbly.
Season with salt and pepper.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Beef

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