By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 8
237 cal · 135 min
Beef Pot Roast
Recipe GLPR2bf34a063af007
A tender, savory beef pot roast braised with a flavorful broth infused with orange juice, allspice, and caramelized onions. The beef chuck roast is slowly simmered until fall-apart tender, making it the perfect comforting main dish for family meals.
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Ingredients
2 1/2 pounds boneless lean beef chuck roast
1 low-sodium beef bouillon cube
2 cups hot water
1 tablespoon fresh orange juice
1/4 teaspoon ground allspice
1/8 teaspoon black pepper
1/2 cup onion, chopped
2 tablespoons water
Directions
Wash your hands thoroughly with soap and clean water before beginning preparation.
Dissolve the beef bouillon cube in 2 cups of hot water, stirring until completely dissolved to create a rich beef broth.
In a medium bowl, combine the beef broth with the orange juice, ground allspice, and black pepper. Set the mixture aside.
Peel and finely chop the onion to yield approximately 1/2 cup of chopped pieces.
Pour 2 tablespoons of water into a large skillet and heat over medium heat.
Add the chopped onion to the hot skillet and cook, stirring occasionally, until the onion becomes soft and translucent, about 5 minutes.
Place the beef chuck roast into the skillet with the softened onion and brown it on all sides over medium-high heat, about 8–10 minutes total, turning occasionally to ensure even browning.
Pour the reserved broth mixture over the beef roast, ensuring the meat is partially submerged in liquid.
Cover the skillet with a lid, reduce heat to medium-low, and simmer gently for 2 hours, stirring occasionally and turning the roast halfway through cooking to ensure even braising.
The roast is done when a meat thermometer inserted into the thickest part reads 190–195°F for fall-apart tenderness, or when the meat shreds easily with a fork.
Remove from heat, let rest for 5 minutes, then serve hot with the braising liquid spooned over each portion.
Comments
Beef pot roast is a practical weeknight dish that plays to North Carolina sensibilities, and all ingredients are available at any major chain—chuck roast is a staple, bouillon and spices are pantry basics, and onions are everywhere. The 135 minutes stated time is honest for low-oven cooking of a tough cut, though you'll spend maybe 10 minutes active prep and 125 mostly unattended. Cost per serving lands around $3–4 driven by the beef itself, which is reasonable for a crowd. The orange juice adds brightness without fussiness, and leftovers reheat beautifully—this is the kind of dish that improves overnight and is worth the freezer space. The only minor knock is that it's straightforward rather than memorable, and the flavor profile is conventional rather than distinctly regional.
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