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    Beef: Pantry Pot Roast

    Source of Recipe

    Hometown Cooking, Feb 2001

    List of Ingredients

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

    Recipe

    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.

 

 

 


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