Pantry Pot Roast

Name: Pantry Pot Roast
Ingredients: Ingredients; 1 2-pound beef chuck pot roast; 1 tablespoon cooking oil; Dash of salt and pepper; 1 7- to 8-ounce package mixed dried fruit; 1 large onion, cut into thin wedges; 1/4 teaspoon ground allspice; 1 5-1/2-ounce can apple juice

8 ingredients

1 steps

Ingredients

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

Directions

1

{"0":"Directions","2":"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.","4":"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.","8":"Dietary Exchanges: 1-1\/2 fruit, 4 medium fat meat, 1 fat.","12":"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.","16":"Nutrition facts per serving: calories: 452; total fat: 26g; saturated fat: 9g; cholesterol: 98mg; sodium: 194mg; carbohydrate: 27g; fiber: 2g; protein: 29g"}