Pantry Pot Roast – a delicious recipe with Ingredients, beef chuck, cooking oil, salt, onion, u00bc. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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Directions
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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.
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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.
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Dietary Exchanges: 1-1/2 fruit, 4 medium fat meat, 1 fat.
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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.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: Ingredients, 1 2-pound beef chuck pot roast, 1 tablespoon cooking oil, Dash of salt and pepper, and more.
Yes, Pantry Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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