Beef Pot Roast

150 min · Serves 8

Based on a recipe from Pennsylvania Nutrition Education Network, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• ½ cupchopped onion
• 29.6 mlwater
• 2½ lbboneless beef chuck roast
• 2 cupshot water
• 1low-sodium beef bouillon cube
• 0.1 cuporange juice
• 1.2 mlallspice
• 0.6 mlblack pepper

How to cook it

1. In a medium bowl, stir the low-sodium beef bouillon cube into the 2 cups of hot water until completely dissolved, then whisk in the orange juice, allspice, and black pepper.
2. Place a skillet over medium heat and add the 2 tablespoons of water and the chopped onion, cooking for 3 to 4 minutes until the onion is softened and translucent.
3. Add the boneless beef chuck roast to the skillet and sear for 3 to 4 minutes on each side until browned all over.
4. Pour the prepared broth mixture over the beef roast, bring the liquid to a simmer, and cover the skillet tightly with a lid.
5. Reduce the heat to low and simmer for about 2 hours, until the meat is fork-tender and reaches a minimum internal temperature of 145°F (63°C).
6. Transfer the roast to a cutting board, let it rest for 3 minutes, then slice and serve with the cooking juices from the skillet.

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