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Beef pot roast on mashed potatoes with carrots
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Beef Pot Roast

This pot roast recipe is seasoned with orange juice, allspice, and pepper for a savory meal.
Course Main Course
Keyword Allspice, Beef Buillion, Beef Chuck Roast, Black Pepper, Onion, Orange Juice, Water
Cooking Method Stovetop
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 8
Calories 260kcal
Author USDA SNAP-Ed Connection

Equipment

  • Stovetop
  • Mixing Bowl
  • Large Skillet

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

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

Calories: 260kcal | Carbohydrates: 1g | Protein: 27g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 118mg | Potassium: 491mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 3mg