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.

Pantry Pot Roast Enlarge Image
4,617views
3 users rated this recipe an average rating of 2.0
Makes:
6 servings
Prep:
15 mins
Cook:
4 hrs to 5 hrs on high or 8 to 10 hours on low
Rate me!


Pantry Pot Roast

Ingredients
1
2 pound beef chuck pot roast
1
tablespoon cooking oil
 
Salt and pepper
1
7 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

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
Your Comment:
close
close
close
close
close

close

Loading... Please wait...