Autumn Gold Pot Roast

Combine flour, salt, and pepper. Dredge a chuck roast in the flour mixture, reserving the rest of the flour mixture.

In an electric skillet, 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 over low heat, 325°F (160°C) for 2 hours.

Combine 1 1/4 cups water and 1/2 cup frozen concentrated orange juice (undiluted); pour over the roast. Add peeled sweet potatoes and sliced onions. Cover and cook over low heat 325°F (160°C) 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.