Golden Beef Pot Roast Recipe
This golden beef pot roast recipe is one of the gems from my family cookbook. Stock up on bags full of beef as you will want to make this golden beef pot roast a lot. You can serve golden beef pot roast as a yummy main dish. You will definitely thank me for sharing this golden beef pot roast.
Ingredients
1 3- to 3 1/2-pound beef chuck pot roast
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cooking oil
1/4 cup water
1/4 teaspoon celery seed
1/4- teaspoon dried oregano, crushed
1/2 cup water
1/4 cup frozen orange juice concentrate, thawed
1 1/2 pounds sweet potatoes, peeled and halved (4 medium potatoes)
2 medium onions, quartered
1/4 cup cold water
2 tablespoons all-purpose flour
Salt
Pepper
Parsley sprigs
Directions
Trim excess fat from meat.
Combine 3 tablespoons flour, 1 teaspoon salt, and 1/4 teaspoon pepper; coat meat with flour mixture.
In Dutch oven brown meat slowly on all sides in hot oil; drain off excess fat.
Add 1/4 cup water, celery seed, and oregano.
Cover tightly; simmer 1 1/2 hours.
Combine 1/2 cup water and orange juice concentrate; pour over meat.
Add potatoes and onions, pushing vegetables down into liquid.
Cover; simmer till meat and vegetables are tender, about 1 hour longer.
Transfer meat and vegetables to platter; keep warm.
Pour pan juices into measuring cup; skim off fat.
Add enough water to juices to equal 1 1/4 cups.
Blend 1/4 cup cold water with 2 tablespoons flour; stir into juices.
Cook and stir till thickened and bubbly.
Season with salt and pepper.
Combine 3 tablespoons flour, 1 teaspoon salt, and 1/4 teaspoon pepper; coat meat with flour mixture.
In Dutch oven brown meat slowly on all sides in hot oil; drain off excess fat.
Add 1/4 cup water, celery seed, and oregano.
Cover tightly; simmer 1 1/2 hours.
Combine 1/2 cup water and orange juice concentrate; pour over meat.
Add potatoes and onions, pushing vegetables down into liquid.
Cover; simmer till meat and vegetables are tender, about 1 hour longer.
Transfer meat and vegetables to platter; keep warm.
Pour pan juices into measuring cup; skim off fat.
Add enough water to juices to equal 1 1/4 cups.
Blend 1/4 cup cold water with 2 tablespoons flour; stir into juices.
Cook and stir till thickened and bubbly.
Season with salt and pepper.
