Beef Pot Roast

This pot roast recipe is seasoned with orange juice, allspice, and pepper for a savory meal.

• Prep: 15 min
• Cook: 2 hr
• Total: 2 hr 15 min
• Servings: 8
• Cuisine: American
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Keto
• Paleo
• Low-Carb
• Low-Sodium
• Low-Sugar
• High-Protein
• Whole30

Tags

• comfort food
• savory
• roast
• classic
• healthy

Ingredients

• 1 low-sodium beef bouillon cube
• 2 cup water (hot)
• 1 tablespoon orange juice
• 0.25 teaspoon allspice
• 0.125 teaspoon black pepper
• 0.5 cup onion (chopped)
• 2 tablespoon water
• 2.5 pound beef chuck roast (boneless, lean)

Instructions

1. In a small bowl, put the low-sodium beef bouillon cube in 2 cups hot water. Stir it until the bouillon cube dissolves to make 2 cups of beef broth.
2. In a medium bowl, stir together the broth, orange juice, allspice, and black pepper.
3. Peel and chop the onion, to make 1/2 cup chopped onion.
4. Put 2 tablespoons water in a skillet and heat on medium. Add the chopped onion to the skillet and simmer until tender.
5. Add the beef chuck roast to the skillet and brown it on all sides.
6. Pour the broth mix over the meat in the skillet. Cover and simmer for 2 hours.

Nutrition (per serving)

• Calories: 237
• Protein: 26.2 g
• Carbohydrates: 1.5 g
• Fat: 14.2 g
• Fiber: 0.2 g
• Sodium: 65 mg
• Saturated Fat: 5.6 g
• Sugar: 0.6 g
• Cholesterol: 92 mg