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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
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 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

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