Pantry Pot Roast - Just Dutch Oven Recipes


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Pantry Pot Roast

1 2-pound beef chuck pot roast
1 tablespoon cooking oil
salt and pepper
1 7 ounce package mixed dried fruit -- (7- to 8-ounce)
1 large onion -- cut into thin wedges
1/4 teaspoon ground allspice
1 5 1/2-ounce can apple juice
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.
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.