Beef Pot Roast
Serves 8. Recipe is from the Pennsylvania Nutrition Education Program.
1 beef bouillon cube
2 cups hot water
1 tbl. orange juice
1/4 tsp. allspice
1⁄8 tsp. pepper
1/2 cup chopped onion
2 cups water
21/2 lbs. boneless beef chuck roast
1. In a small bowl, put the bouillon cube in the hot water to make a broth. Stir until cube dissolves.
2. In a medium bowl, stir together the broth, orange juice, allspice and pepper. Heat 2 tablespoons water in a skillet over medium heat. Add onion and simmer until tender.
3. Add the roast to the skillet and brown on all sides. Pour the broth mixture in and cover, then simmer for 2 hours.
Estimated cost per recipe: $7.74.
Estimated cost per serving: $0.97.