Post by marlaoh on Oct 14, 2004 7:13:28 GMT -6
Pantry Pot Roast
1 2-pound beef chuck pot roast
1 tablespoon cooking oil
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
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.
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.
Dietary Exchanges: 1-1/2 fruit, 4 medium fat meat, 1 fat.
1 2-pound beef chuck pot roast
1 tablespoon cooking oil
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
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.
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.
Dietary Exchanges: 1-1/2 fruit, 4 medium fat meat, 1 fat.