Pantry Pot Roast



Pantry Pot Roast
Makes: 6 servings
Prep: 15 mins Cook: 4 hrs to 5 hrson high or 8 to 10 hours on low
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Pantry Pot Roast
Ingredients
  • 1
    2 pound beef chuck pot roast
  • 1
    tablespoon cooking oil
  • Salt and pepper
  • 1
    7 - 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

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
  • Note Dietary Exchanges:1-1/2 fruit, 4 medium fat meat, 1 fat.
  • Tip 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)
  • Servings Per Recipe 6,
  • Calories 452,
  • Protein (gm) 29,
  • Carbohydrate (gm) 27,
  • Fat, total (gm) 26,
  • Cholesterol (mg) 98,
  • Saturated fat (gm) 9,
  • Dietary Fiber, total (gm) 2,
  • Sodium (mg) 194,
  • Percent Daily Values are based on a 2,000 calorie diet
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