Beef pot roast on mashed potatoes with carrots

Beef Pot Roast

USDA SNAP-Ed Connection
This pot roast recipe is seasoned with orange juice, allspice, and pepper for a savory meal.

Ingredients 

  • ½ cup Onion Chopped
  • 2 Tbsp Water
  • lbs Beef Chuck Roast Boneless
  • 2 cups Water Hot
  • 1 Beef Buillon Low-sodium, cube
  • 1 Tbsp Orange Juice
  • ¼ tsp Allspice
  • 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