Dutch oven pot roast
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Round Boan Pot Roast |
| 2 | teaspoons | Salt |
| 2 | tablespoons | Shortening |
| ½ | cup | Barbecue Sauce (Your Choice) |
| ½ | cup | Apple Cider |
| 8 | eaches | Carrots, Pared * |
| 6 | eaches | Large Potatoes ** |
| 2 | eaches | Onions, sliced |
| 8 | ounces | Fresh Okra *** |
Directions
* Carrots should be peeled and cut into 2-inch chunks. ** Potatoes should be peeled and quartered. *** One 10 oz pkg of frozen okra can be substituted.
~------------------------------------------------------ ~----------------- Rub meat with salt. Melt Shortening in Dutch oven; add meat and cook over medium heat, turning once. Reduce heat; pour barbeque 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 cookign time. Add okra 15 minutes before end of cooking time.