Golden Beef Pot Roast
|Beef chuck pot roast||3 1⁄2 Pound (1 Beef Chuck Pot Roast, 3 To 3.5 Pound)|
|All purpose flour||3 Tablespoon|
|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|
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.