Pantry Pot Roast Recipe

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Pantry Pot Roast

Add sweetness and tenderness to an inexpensive cut of beef by simmering in a slow cooker with apple juice and mixed dried fruit.

Ingredients
  • 1 2-pound beef chuck pot roast
  • 1 tablespoon cooking oil
  • Salt and pepper
  • 1 7- to 8-ounce package mixed dried fruit
  • 1 large onion, cut into thin wedges
  • 1/4 teaspoon ground allspice
  • 1 5-1/2-ounce can apple juice
Directions
  • Trim fat from meat. In a Dutch oven, brown meat on all sides in hot oil. Sprinkle meat with salt and pepper. Cut up any large pieces of dried fruit.
  • In a 3-1/2- or 4-quart electric crockery cooker, place fruit and onion. Add browned meat. Sprinkle with allspice, add apple juice. Cover and cook on low-heat setting for 8 to 10 hours or until meat is tender. (Or, cover and cook on high-heat setting for 4 to 5 hours or until meat is tender.)Makes 6 servings.
Dietary Exchanges
  • 1-1/2 fruit, 4 medium fat meat, 1 fat.
Test Kitchen Tip
  • Don't confuse the fruits in this recipe with dried fruit bits. Look for the packaged mixture of regular-size dried fruits.
Nutrition Facts
  • Calories 452, Total Fat 26 g, Saturated Fat 9 g, Cholesterol 98 mg, Sodium 194 mg, Carbohydrate 27 g, Fiber 2 g, Protein 29 g.
  • Percent Daily Values are based on a 2,000 calorie diet


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