1 (3-3 1/2 lb.) beef chuck pot roast
3 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
2 tbsp. cooking oil
1/4 c. water
1/4 tsp. celery seed
1/4 tsp. dried oregano, crushed
1/2 c. water
1/4 c. frozen orange juice concentrate, thawed
1 1/2 lb. potatoes, peeled & halved (4 med. potatoes)
2 med. onions, quartered
1/4 c. cold water
2 tbsp. flour
Salt, pepper & parsley sprigs

Trim excess fat from meat. Combine 3 tablespoons flour, 1 teaspoon salt and 1/4 teaspoon pepper; coat meat with flour mixture. In Dutch oven brown meat slowly on all sides in hot oil; drain off excess fat. Add 1/4 cup water, celery seed and oregano. Cover tightly; simmer, 1 1/2 hours.

Combine 1/2 cup water and orange juice concentrate; pour over meat. Add potatoes and onions, pushing vegetables down into liquid. Cover; simmer until meat and vegetables are tender, about 1 hour longer.

Transfer meat and vegetables to platter; keep warm. Pour pan juices into measuring cup; skim off fat. Add enough water to juices to equal 1 1/4 cups. Blend 1/4 cup cold water with 2 tablespoons flour; stir into juices. Cook and stir until thickened and bubbly. Season with salt and pepper.

To serve, spoon a little gravy over meat and vegetables. Garnish platter with parsley sprigs. Makes 6-8 servings.