| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Apple cider adds a sweetness while the barbecue sauce adds spiciness to this all-in-one vegetable and beef dish.

Apple Cider Pot Roast

3 pounds boneless beef sirloin roast
2 teaspoons salt
2 tablespoons vegetable shortening
1/2 cup prepared barbecue sauce
1/2 cup apple cider
6 medium potatoes, peeled and quartered
8 carrots, thickly sliced
2 onions, sliced
1 (8-ounce) package chopped okra, frozen

1. Rub a beef sirloin roast with salt. Melt shortening in a large stockpot; add the roast and cook over medium heat 20 minutes, turning once. Reduce the heat and pour barbecue sauce and apple cider over the roast. Cover and simmer on top of the range 2 1/2 hours.
2. Add potatoes, carrots and onions. Continue cooking 1 hour or until done. Add okra 15 minutes before the end of the cooking time. Serve hot.

Makes 6 servings.

Note: As liquid evaporates, add water throughout the cooking.