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.
Prep Time:
15 mins
Total Time:
4 hrs 15 mins
Servings:
Makes 6 servings.
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- to 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.
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 information
Calories 452, Total Fat 26 g, Saturated Fat 9 g, Cholesterol 98 mg, Sodium 194 mg, Carbohydrate 27 g, Fiber 2 g, Protein 29 g.
Percent Daily Values are based on a 2,000 calorie diet
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