SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pantry Pot Roast

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 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

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 KitchenDietary 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)
  • Servings Per Recipe 6,
  • cal. (kcal) 452,
  • Fat, total (g) 26,
  • chol. (mg) 98,
  • sat. fat (g) 9,
  • carb. (g) 27,
  • fiber (g) 2,
  • pro. (g) 29,
  • sodium (mg) 194,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe