dutch oven pot roast

Name: Dutch Oven Pot Roast
Yield: 6
Cuisine: American
Ingredients: 5 pound(s) pot roast; 2 tablespoon(s) shortening; 1/2 cup(s) barbecue sauce, bottle; 1/2 cup(s) apple cider; 8 - carrots, into 2 inch chunks; 6 large potatoes, peeled and quartered; 2 - onions, sliced; 8 ounce(s) okra, fresh

47 Pinches

Julia Contreras

Pasadena, CA

Updated on Mar 20, 2014

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yield 6 serving(s)

Ingredients

5 pounds pot roast
2 tablespoons shortening
1/2 cup barbecue sauce, bottle
1/2 cup apple cider
8 - carrots, into 2 inch chunks
6 large potatoes, peeled and quartered
2 - onions, sliced
8 ounces okra, fresh

How To Make dutch oven pot roast

Step 1

Rub meat with salt.

Step 2

Melt shortening in dutch oven; add meat and cook over medium heat, turning once.
Step 3

Reduce heat; pour barbeque sauce and cider over meat.
Step 4

Cover and simmer on top of range or in 325 degree oven for 3 to 4 hours.
Step 5

Add carrots, potatoes and onions 1 1/2 hours before end of cooking time.
Step 6

Add okra 15 minutes before end of cooking time.
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