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Dutch Oven Pot Roast

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Submitted by benteenright

Dutch Oven Pot Roast recipe

YIELD

6 servings

PREP

15 min

COOK

5

READY

5

Ingredients

5 2.3
POUNDS KG BEEF ROAST, POT ROAST *
2 1E+1
TEASPOONS ML SALT
2 3E+1
TABLESPOONS ML VEGETABLE SHORTENING
½ 118
½ 118
CUP ML APPLE CIDER *
8 8
EACH CARROTS
peeled, cut into 2-inch chunks *
6 6
LARGE EACH POTATOES
peeled and quartered
2 2
EACH ONIONS
sliced *
8 231.2
OUNCES ML/G OKRA
fresh OR 10 oz pkg frozen

Directions

Rub meat with salt.

Melt shortening in Dutch oven; add meat and cook over medium heat, turning once.

Reduce heat; pour barbecue sauce and cider over meat.

Cover and simmer on top of range or in 325 degree F. oven for 3 to 4 hours.

Add carrots, potatoes and onions 1½ hours before end of cooking time.

Add okra 15 minutes before end of cooking time.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 340g (12.0 oz)
Amount per Serving
Calories 375 11% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1093mg 46%
Total Carbohydrate 26g 26%
Dietary Fiber 9g 35%
Sugars g
Protein 13g
Vitamin A 275% Vitamin C 53%
Calcium 7% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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