Pantry Pot Roast
You'll notice a subtle touch of fruit and spices in this alternative to savory pot roasts.
1 (2-pound) beef chuck pot roast
1 tablespoon vegetable oil
Salt and ground pepper
1 (7 to 8-ounce) package mixed dried fruit
1 large onion, cut into thin wedges
1/4 teaspoon ground allspice
1 (5.50-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.
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.
Nutritional Information Per Serving (1/6 of recipe): calories: 452, total fat: 26g, saturated fat: 9g, cholesterol: 98mg, sodium: 194mg, carbohydrate: 27g, fiber: 2g, protein: 29g
Dietary Exchanges: 1 1/2 fruit, 4 medium fat meat, 1 fat.
Recipe provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.