Autumn Gold Pot Roast

Source: Chef Walters Kitchen

1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 (4-pound) chuck roast
2 TBSP vegetable oil
3/4 cup water
1/2 tsp dried oregano
3/4 tsp celery seed
1 1/4 cups water
1 (6-ounce) can frozen concentrated orange juice
4 sweet potatoes, peeled and cut into chunks
4 onions, sliced
1 tablespoon packed brown sugar

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

Makes 6 servings.

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