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Pantry Pot Roast

2 pounds beef chuck pot roast
1 tablespoon cooking oil
Salt and pepper
7 ounces mixed dried fruit (7 to 8-oz)
1 large onion -- cut into thin wedges
1/4 teaspoon ground allspice
5 1/2 ounces apple juice

Trim fat from meat. In Dutch oven, brown meat on all sides in hot oil. Sprinkle meat with salt and pepper. Cut up any large piece of dried fruit.

IN a 3 1/2 or 4-quart slow cooker, place fruit and onion. Add browned meat. Sprinkle with allspice; add apple juice. Cover and cook on low-heat setting for 8 to 10 hours or until meat is tender. (Or, cover and cook on high-heat setting for 4 to 5 hours or until meat is tender. ) Makes 6 servings.

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