Autumn Gold Pot Roast Recipe

Ingredients

• ¼ cup all-purpose flour
• 1 teaspoon salt
• ¼ teaspoon ground pepper
• 1 (4-pound) chuck roast
• 2 tablespoons vegetable oil
• ¾ cup water
• ½ teaspoon dried oregano
• ¾ teaspoon celery seed
• 1 ¼ cups water
• 1 (6-ounce) can frozen concentrated orange juice
• 4 sweet potatoes, peeled
• 4 onions, sliced
• 1 tablespoon packed brown sugar

How to make Autumn Gold Pot Roast

1. Combine flour, salt, and pepper.
2. Dredge a chuck roast in the flour mixture, reserving the rest of the flour mixture.
3. Brown the chuck roast on all sides in oil.
4. Combine ¾ cup water, oregano, and celery seed; pour over the roast.
5. Cover and cook over low heat, 325*F (16*C) for 2 hours.
6. Combine 1¼ cups water and ½ cup frozen concentrated orange juice (undiluted); pour over the roast.
7. Add peeled sweet potatoes and sliced onions.
8. Cover and cook over low heat 325*F (16*C) for 1 hour, or until the roast and vegetables are tender.
9. Remove the roast and vegetables to a serving platter and keep warm.
10. Combine the remaining flour mixture, the remaining orange juice concentrate, and brown sugar; mix well.
11. Cook over medium heat, stirring constantly, until thickened.
12. Serve with the roast.

Notes