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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.

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  • Makes: 6 servings
  • Prep: 15 mins
  • Cook: 4 hrs to 5 hrs on high or 8 to 10 hours on low

Pantry Pot Roast



  1. 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.
  2. 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.

From the Test Kitchen

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 (Pantry Pot Roast)

    Per serving:
  • 452 kcal cal.,
  • 26 g fat
  • (9 g sat. fat,
  • 98 mg chol.,
  • 194 mg sodium,
  • 27 g carb.,
  • 2 g fiber,
  • 29 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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