Title: Dutch Oven Pot Roast
Categories: Meats
Yield: 6 Servings
5 lb Round boan pot roast
2 ts Salt
2 tb Shortening
1/2 c Barbecue sauce
1/2 c Apple cider
8 Carrots; peeled, cut 2"
6 lg Potatoes; peeled, quartered
2 Onions; sliced
8 oz Fresh okra -OR-
10 oz Frozen okra
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°F oven for 3 to 4 hours. Add carrots, potatoes, and onions
1-1/2 hours before end of cooking time. Add okra 15 minutes before
end of cooking time.
