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Pantry Pot Roast
Ingredients
-
1
2 pound beef chuck pot roast
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1
tablespoon cooking oil
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Salt and pepper
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1
7 - 8 ounce package mixed dried fruit
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1
large onion, cut into thin wedges
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1/4
teaspoon ground allspice
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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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