Friday, May 26, 2006

Fruity Pot Roast (Slow Cooker Method)

Make sure you get the regular dried fruit and not the fruit bits used for baking. This is an interesting combination of fruit and spices, very much European style. You could put this in a oven proof baking pan with a tight fitting lid and bake at a low temperature (325 degrees F.) for around 5 hours making use you add more liquid as needed.

To get it ready: 18 minutes
Cooking time: 8-10 hours low or 5-6 hours high

1 2-pound boneless beef chuck pot roast
1 tablespoon vegetable oil
Ground black pepper
1 7 -8 ounce package mixed dried fruit
1/4 teaspoon ground allspice
1- 9 1/2 ounce can apple juice

Trim fat from meat. Cut meat if necessary to fit in pot. In a Dutch oven or large frying pan brown the meat on all sides in hot oil. Sprinkle salt and pepper over the meat. Cut up any large piece of the fruit. Place the fruit and onion in slow cooker. Place meat on top. Sprinkle with allspice. Pour apple juice over top.

Cover and cook on low heat for 8 to 10 hours or on high for 4 to 5 hours.

Makes 6 servings.

No comments:

Post a Comment

What Do You think?

0b9de52241409967944151e2bda0bfbd 424e14018934bd7c0b4b2f3011431f2f