Pantry Pot Roast
- 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.
From the Test Kitchen
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