Fruited Pot Roast
This is a wonderful variation of classic pot roast. My family really enjoys it. The fruit is a nice change from the usual vegetables that normally accompany this dish.—Linda South, Pineville, North Carolina
- 1 package (7 ounces) mixed dried fruit
- 1 large onion, cut into wedges
- 1 can (5-1/2 ounces) unsweetened apple juice
- 1 boneless beef chuck roast (2 pounds)
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon pepper
- 1. Place fruit and onion in a 3- or 4-qt. slow cooker; add apple juice. Top with roast; sprinkle with seasonings.
- 2. Cover and cook on low until meat is tender, 6-8 hours. Serve beef with fruit mixture.
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