Print
View a Recipe
Beef Pot Roast
Servings: 8
| 1/2 cup onion, chopped |
| 2 Tbsp. water |
| 2½ lbs. beef chuck roast, boneless, lean |
| 2 cups hot water |
| 1 cube beef bouillon, reduced sodium |
| 2 Tbsp. orange juice |
| 1/4 tsp. allspice |
| 1/8 tsp. pepper |
- Instructions:
- Simmer onion until tender in 2 tablespoons water in a heavy, deep skillet.
- Add roast to skillet and brown on both sides.
- Combine beef bouillon cube with 2 cups of hot water and stir until dissolved.
- Combine orange juice, allspice, pepper, and beef broth.
- Pour over meat.
- Cover and simmer, about 2 hours.
Nutrition Facts (per serving) - Calories 180 ~ fat 6 g ~ calories from fat 60 ~ sodium 105 mg ~ total carbohydrate 2 g ~ fiber 0 g
This material was funded in part by USDA's Supplemental Nutrition Assistance Program (SNAP) and Expanded Food & Nutrition Education Program (EFNEP). The Supplemental Nutrition Assistance Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, call 1-800-843-6154.
