Beef Pot Roast
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Ingredients
- 1/2 cup onion (chopped)
- 2 tablespoons water
- 2 1/2 pounds beef chuck roast (boneless)
- 2 cups water (hot)
- 1 beef bouillon, low-sodium (cube)
- 1/16 cup orange juice (1 tablespoon)
- 1/4 teaspoon allspice
- 1/8 teaspoon 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.
Nutrition
| Calories | 189 |
|---|---|
| Protein | 30 g |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Cholesterol | 89 mg |
| Sodium | 55 mg |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Pennsylvania Nutrition Education Network