1/4 c. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
1 (3-4 lb.) boneless chuck roast
2 tbsp. vegetable oil
3/4 c. water
1 (6 oz.) can frozen orange juice concentrate, thawed, undiluted and divided
4 med. sweet potatoes, peeled and halved
8 sm. onions
1 tsp. brown sugar
1/2 tsp. whole oregano
1/4 tsp. celery seeds

Combine first 3 ingredients, dredge roast in flour mixture. Set aside remaining flour mixture.

Brown roast on all sides in hot oil in a Dutch oven. Pour off drippings into a medium saucepan, and set aside.

Combine 3/4 cup water, oregano and celery seeds. Pour over roast. Cover and cook over low heat 2 hours.

Combine 1 1/4 cup water and 1/2 cup orange juice concentrate; mix well and pour over roast. Add sweet potatoes and onions. Cover and cook over low heat 1 hour or until tender. Remove roast and vegetables to serving platter; keep warm.

Combine reserved flour mixture, remaining orange juice concentrate and brown sugar; mix well. Stir orange juice mixture into pan drippings; cook over medium heat, stirring constantly, until thickened. Serve with roast.