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Spiced Pot Roast

Makes: 6 servings
Prep 15 mins Cook 8 hrs  (low) or 4 hours (high)
Spiced Pot Roast
Ingredients
  • 1  pound  boneless beef chuck pot roast
  • 1  tablespoon  cooking oil
  •  Salt
  •  Ground black pepper
  • 1 7 - 8  ounce package  mixed dried fruit
  • 2  cups  thin onion wedges (2 medium)
  • 1/4  teaspoon  ground allspice
  • 1 5 1/2 ounce can  apple juice
Directions

1. Trim fat from meat. If necessary, cut meat to fit in a 3 1/2- to 4-quart slow cooker. In a Dutch oven, cook meat in hot oil over medium-high heat until brown on all sides. Sprinkle meat with salt and pepper. Set aside.

2. Cut up any large pieces of dried fruit. Place dried fruit and onion wedges in slow cooker. Place meat on top of the fruit and onions. Sprinkle with allspice. Add apple juice.

3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Nutrition Facts (Spiced Pot Roast)
  • Servings Per Recipe 6,
  • cal. (kcal) 428,
  • Fat, total (g) 11,
  • chol. (mg) 134,
  • sat. fat (g) 3,
  • carb. (g) 33,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 5,
  • pro. (g) 50,
  • vit. A (IU) 0,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 6,
  • sodium (mg) 371,
  • Potassium (mg) 1212,
  • calcium (mg) 40,
  • iron (mg) 6,
  • Percent Daily Values are based on a 2,000 calorie diet

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